Shelly's Recipe

TROPICAL CHICKEN SALAD I

Category: Salads - Meat

3 cups diced cooked chicken breast meat
3/4 cup sliced celery and seedless grape halves
3/4 cups coarsely chopped macadamia nuts or toasted almonds
6 cups torn mixed salad greens
1 pint fresh strawberries, cleaned, hulled and sliced
1 kiwi, pared and diced
Toasted coconut

Dressing
1/2 cup cream of coconut
1/3 cup red wine vinegar
1 tsp dry mustard and salt
1 clove garlic
1 cup vegetable oil

Dressing: Combine dressing ingredients in the food processor except oil and blend. Slowly add the oil in a drizzle and blend until smooth. Set aside 1 cup dressing. Store remaining in the refrigerator.

Salad: In a mixing bowl, combine first 4 ingredients and 1 cup dressing. Cover and chill to blend flavors. Add remaining ingredients and gently toss mixture. Serve with remaining dressing. Refrigerate leftovers.