3 c. chopped cooked chicken
15-1/4 oz. can pineapple chunks, drained
1/4 c. plus 2 T. flaked coconut
2 stalks celery, thinly sliced
1 t. curry powder
1/4 t. salt
2/3 c. mayonnaise
1/2 c. toasted slivered almonds
1 banana, sliced
lettuce leaves
11-oz. can mandarin oranges, drained
2 T. flaked coconut, toasted
Combine first 7 ingredients in a large bowl; toss lightly. Cover and chill 2 hours. Just before serving, add almonds and banana. Serve on lettuce leaves. Garnish salad with mandarin oranges and toasted coconut. 4-6 servings.