Ingredients
- Servings: 6
- 4 cups cooked chicken, diced
- 1 1/2 cups celery, chopped
- 1/2 small onion, grated fine
- 1 cup green grape
- 1 (13 ounce) can pineapple tidbits, drained well
- 1 cup mayonnaise
- salt
- pepper
- 3 small coconuts, halved
Recipe
- 1 combine the first seven ingredients and refrigerate.
- 2 using a large scoop, heap salad into a halved coconut.
- 3 serve cold.
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