Tropical chicken salad is over the years my husband and I have moved to different areas, and I’ve collected recipes from all over the United States. The scrumptious salad recipe comes from New York. I’ve served it for luncheons for many years, and it’s one of my husband’s favorites. from "Linda Wheatley of Garland Texas"

Ingredients

2 cups cubed cooked chicken

1 cup chopped celery

1 cup mayonnaise

1/2 to 1 teaspoon curry powder

1 can (20 ounces) chunk pineapple, drained

2 large firm bananas, sliced

1 can (11 ounces) mandarin oranges, drained

1/2 cup flaked coconut

Salad greens, optional

3/4 cup salted peanuts or cashew halves

Method 

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 and coconut; toss gently.

Serve on salad greens if desired. Sprinkle with nuts. Yield: 4-6 servings.