2 C cubed cooked chicken
1 C chopped celery
1 C mayonnaise
1/2 tsp curry powder
1 can (20 oz) chunk pineapple, drained
2 large firm bananas, sliced
1 can (11 oz) mandarin oranges, drained
1/2 C flaked coconut
salad greens, optional
3/4 C salted peanuts or cashew halves
Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicien mixture and mix well. Cover and chill for at least 30 minutes. Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens if desired. Sprinkle with nuts. Yield: 4-6 servings.
I made this for our spring break luncheon at Dodson's. I used one pint of some home canned chicken.