Tropical Chicken Salad (Served in a Coconut Bowl)

¾ - 1 cup mayonnaise

¼ teaspoon curry powder

½ teaspoon salt

¼ teaspoon paprika

¼ cup macadamia nuts, rough chopped

½ cup fresh pineapple, cut into ½-inch dice

2 Tablespoons Melissa’s shredded coconut

½ cup diced celery

2 cups cooked chicken, cubed

In a large bowl whisk together mayonnaise, curry powder, salt, and paprika. Using a rubber spatula, gently fold in nuts, pineapple, coconut, and celery. Gently fold in chicken. Cover and refrigerate for at least one hour or overnight, to allow flavors to meld. Serve on top of lettuce leaves, or in a coconut half.

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