TROPICAL CHICKEN SALAD 
2 c. cooked chicken, cut up
1 c. mayonnaise
1 c. shredded coconut
1 c. pineapple chunks
1 c. golden raisins
1 c. salted peanuts

Mix above ingredients; chill. Serve on bed of lettuce and garnish with white seedless grapes, dark grapes, sliced bananas (dipped in lemon juice), bing cherries and mandarin oranges.

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“TROPICAL CHICKEN”

 

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