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Tuesday, July 3, 2012

Jeannie’s Chicken Salad Wrap

By: Jeannie Kuhn

4 c. chicken breasts, boneless and skinless
1½ c. celery, diced
2 c. mandarin oranges
2 c. pineapple, drained
½ c. coconut
1¼ c. mayonnaise
3 T. pickle relish
1 t. curry
2 bananas, cubed
½ c. peanuts
lettuce, chopped

Directions:
Cook the chicken and then dice it. Set it aside to cool. Mix all of the ingredients together except for the bananas, peanuts and lettuce. Add the bananas and peanuts. Serve on lettuce leaves.

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