The most awesome chicken salad for fruit lovers

We made a really delicious chicken salad tonight with all sorts of fresh fruit.  Perfect island food.  

All the raw ingredients

The finished product

I can't even recall where we found this recipe, but it's a good one.  We substituted chopped mango for the mandarin oranges.

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)

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. Sprinkle with nuts. Serves 4-6.    

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!

Sol Farms haul o'the week