Banana Chicken Salad
- 2 cups cubed cooked chicken
- 1 cup celery, chopped
- 1 cup mayonnaise
- 1 / 2 to 1 teaspoon curry powder (I used a full teaspoon and could have used a little more, actually)
- 1 can (20 ounces) chunk pineapple, drained (we used fresh pineapple, but of course!)
- 2 large firm bananas, sliced (I used four small "baby bananas" that are so yummy here)
- 1 can (11 ounces) Mandarin oranges, drained (substituted a cup of chopped very ripe mango - yum)
- 1/2 cup flaked coconut
- Salad greens (Sol Farms organic greens were perfect here!)
- 3 / 4 cup salted peanuts or cashew halves (we used Sol Farms salted peanuts)
We served this on salad greens from this bounty we received from Sol Farms on the mainland this week. They have wonderful produce, and we're so happy that we can have it delivered to San Pedro. Our health is improving by the day, I'm quite sure!