Caribbean Chicken Salad

When you're feelin' hot, hot, hot, wouldn't it be nice to have a taste of the tropics in a whole-meal salad?

Serves: 4

Preparation Time: 15 min

Ingredients

• 1 cup sour cream
• 3 tablespoons confectioners' sugar
• 2 cups cooked diced chicken
• 2 firm bananas, cut into ½-inch-thick slices
• 3 celery stalks, chopped
• 1 (20 ounce) can pineapple chunks, drained
• 1 (11 ounce) can mandarin oranges, drained
• 1/2 cup flaked coconut (see Note)
• 1/2 cup cashew pieces
• 1/8 teaspoon black pepper
• 1 head iceberg lettuce, shredded

Instructions

1. In a large bowl, combine sour cream and confectioners' sugar; mix well. Stir in remaining ingredients except lettuce; toss until thoroughly mixed.
    
2. Place shredded lettuce on a serving platter or divide among 4 to 6 serving plates; top with chicken mixture. Serve immediately.
    

Notes

To enhance the flavor of the coconut, spread it on a baking sheet and bake in a 350 degrees F. oven for 2 to 3 minutes, or until golden brown.