Wednesday, September 12, 2007

Paradise Chicken Salad

1 1/2 cans (15 oz.) pineapple chunks, drained
2 1/2 c. chicken, cooked and diced (this was around 2 large breasts on the bone)
3/4 c. celery, chopped (or less, if you don't like celery--like me!)
Combine the first 3 ingredients, cover and refrigerate. (overnight, if you like)
3/4 c. mayonnaise
2 T. Major Grey chutney
1 t. curry powder
Combine these 3 ingredients, cover, and refrigerate. (overnight, if you like)
1 med. banana, sliced
1/3 c. peanuts
1/2 c. coconut
1 can (11 oz.) mandarin oranges

Drain juices from the pineapple/chicken/celery combo. Mix in the mayo/chutney/curry combo. Sprinkle with the bananas, mandarin oranges, coconut, and peanuts. (The bananas and peanuts get disgusting if there are leftovers, so make sure you pick them out before putting the salad away afterwards--or leave them on the side for people to add to their own portions, if desired.)

Kearney, MO

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