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Tropical Chicken Salad
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Donna Rice

Serves/Makes:4 or more

  • 2 cups (475 ml) cubed, cooked chicken
  • 1 cup (225 ml) chopped celery
  • 1 cup (225 ml) mayonnaise
  • 1/2 tsp (2 ml) to 1 tsp (5 ml) curry powder
  • 1 20 oz (560 grm). can chunk pineapple, drained
  • 2 large firm bananas
  • 1 16 oz (448 grm). can mandarin oranges, drained
  • 1/2 cup (125 ml) flaked coconut
  • salad greens, optional
  • 3/4 cup (175 ml) salted peanuts or cashews
  • Place chicken and celery in large bowl.
  • Combine mayonnaise and curry powder; add to chicken mixture and mix well.
  • Cover and chill for at least 30 minutes.
  • Before serving, add pineapple, bananas, oranges and coconut; toss gently.
  • Serve on salad greens, if desired.
  • Sprinkle with nuts.
Original recipe found in Taste of Home magazine collector's edition.

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