Tropical Chicken Salad recipe

6 servings

2 cups diced cooked chicken breast meat

1/2 cup sliced celery

1/2 cup diced fresh mango

1/4 (8 ounce) can sliced water chestnuts

2 cups diced fresh pineapple

1 cup juice packed mandarin oranges, drained

1/4 cup low-fat mayonnaise

2 tablespoons reduced fat sour cream

1 teaspoon coconut extract

In a mixing bowl, combine the chicken, celery, mango, water chestnuts, pineapple, mandarin oranges, mayonnaise, sour cream and coconut extract.

Mix together well and refrigerate 1 to 2 hours before serving.