Saturday, April 9, 2011


4 cups seasoned cooked chicken, diced
1 can (20-oz) chunk pineapple, well drained
1 can (16-oz) mandarin oranges, well drained
1 cup sliced celery
1/2 cup flaked coconut
1 bottle (8-oz) buttermilk salad dressing
1 firm medium banana
1/2 cup chopped macadamia nuts

In a large bowl, gently toss all ingredients together. Cover and chill for at least an hour. Before serving slice the banana and toss into the salad. Sprinkle the macadamia nuts over the top.

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