| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

A delightfully flavorful salad, always a hit with the luncheon crowd.

2 cups cubed cooked chicken

1 cup chopped celery

1 cup mayonnaise

1 teaspoon curry powder

1 (20-ounce) can chunk pineapple, drained

2 large firm bananas, sliced

1 (11-ounce) can mandarin oranges, drained

1/2 cup flaked coconut

Salad greens

3/4 cup salted peanuts or cashew halves

1. Place chicken and celery in a large bowl.
2. Combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for 30 minutes. Just before serving, add the pineapple, bananas, oranges and coconut; toss gently.
3. Serve on a bed of salad greens and sprinkle with nuts.

Makes 4 to 6 servings.