4 c. cooked, cubed chicken
1 c. coarsely chopped celery
1 lg. ripe banana, sliced
1 (15 oz.) can pineapple tidbits and juice
1 1/2 c. white grapes
1 c. salted Virginia peanuts

DRESSING:

1/4 c. Hellmann's mayonnaise
1/4 c. Miracle Whip salad dressing
1/4 c. sour cream
2 tbsp. chopped chutney
1 1/2 tsp. curry powder
2 tbsp. brown sugar

Garnish: Pomegranate seeds or mandarin orange sections and coconut. Place on lettuce leaves.

Buy a large roasting chicken for this special salad. It will have a better texture and flavor.

Sprinkle chicken with seasoning salt and bake in pan or roasting pouch until tender. Cool, skin, debone, and cube chicken. Combine meat, celery and pineapple with juice and refrigerate overnight. Make the mayonnaise the night before needed, also.

Next day, drain the chicken well; add banana and grapes. Toss with the mayonnaise and add salted Virginia peanuts. Add more salt if needed. Garnish with suggested fruits and serve on lettuce leaves. Serves 12.