SALAD:

2 1/2 c. cooked, cubed chicken
2 c. seedless green grapes, cut in half
2 c. pitted sweet cherries
2 stalks sliced celery
2 tbsp. finely chopped onion
2 c. cubed pineapple

DRESSING:

1/2 c. fat free mayo
1/2 c. fat free vanilla yogurt
1/4 tsp. ginger
1/4 tsp. cinnamon
1/4 c. toasted coconut (opt.)

In large bowl combine all salad ingredients except pineapple; set aside. In small bowl stir together all dressing ingredients except coconut; pour over salad; toss gently. Cover and refrigerate for at least 1 hour. Stir cubed pineapple into salad. Sprinkle with coconut.