Monday, May 12, 2008

Tropical Chicken Salad

2 cups cooked cubed chicken
1 cup chopped celery
1 cup mayo
1 tsp curry powder
1 can pineapple tidbits or chunks, drained
1 large firm bananas, sliced
1 can (11 ounces) mandarine oranges, drained or 1-2 cups cut-up oranges
1/2 cup flaked coconut
1 cup salted peanuts or cashews

Place chicken and celery in a large bowl. Combine mayo and curry powder; add to chicken and mix. Cover and chill 30 minutes. Before serving, add the pineapple, bananas, oranges and coconut; toss. Sprinkle with nuts. 4-6 servings

1 comment:

Rona Kochenower said...

I loved this salad. Thanks for making it for Mother's Day. It was a nice surprise!