8 oz. carton plain yogurt
8 oz. can chunk pineapple in its own juice, reserving liquid
1/2 tsp. garlic salt
1/2 tsp. ginger
1/2 tsp. dry mustard
3 c. cubed, cooked chicken or turkey
1 1/2 c. fresh pea pods, trimmed
1 c. thinly sliced celery
11 oz. can mandarin orange segments, drained
1/2 c. raisins
1/4 c. thinly sliced green onions
2 bananas
Romaine lettuce leaves
1/2 c. salted peanuts, coarsely chopped, if desired

In small bowl, blend yogurt reserved pineapple liquid, garlic salt, ginger and mustard; set aside.

In large bowl, combine pineapple, chicken, pea pods, celery, mandarin orange segments, raisins and onions. Cut bananas into 1/4 inch slices; add to chicken mixture and toss gently. Pour yogurt dressing over mixture; mix lightly. Serve chicken salad on lettuce lined plates. Sprinkle with chopped peanuts. 6 (1 1/2 cup) servings.