Tropical Chicken Salad

    from the kitchen of Mary-Jeanine Ibarguen

2 cups cubed cooked chicken

1 cup chopped celery

1 cup mayonnaise

1/2 to 1 tsp curry powder

1 can (20 oz) chunk pineapple, drained

2 large firm bananas, sliced

1 can (11 oz) mandarin oranges, drained

1/2 cup flaked coconut

Salad greens, optional

3/4 cup salted peanuts or cashew halves

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.  Sprinkle with nuts.  Serve on salad greens.  Yield: 4-6 servings.