Tropical Chicken Salad
2 ccooked chicken
1 cchopped celery
1/2 - 1 tspcurry powder
1 can(s)pineapple chunks, fresh
2 1/8 largebananas (firm), sliced
1 can(s)mandarin oranges
1/2 cflaked coconut
3/4 csalted peanuts or cashew halves
·salad greens, optional
How to Make Tropical Chicken Salad
- To roast chicken breasts, preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- Place chicken and celery in a 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 the pineapple, bananas, oranges coconut and nuts; toss gently. Serve on salad greens if desired.
- OR, if you prefer, don't add nuts to the salad and sprinkle them over each serving.