Tropical Chicken Salad - cooking recipe

Ingredients

4 c. cooked, cubed chicken
2 large oranges, peeled, sectioned and drained
1 1/2 c. cut up, fresh pineapple, drained
1 c. seedless white grape halves
1 c. chopped celery
3/4 c. mayonnaise or salad dressing
1/4 c. lemon juice from concentrate
1/2 tsp. ground ginger (optional)
1/2 tsp. salt
1/2 to 3/4 c. cashew nuts

Preparation

In large bowl, combine chicken, fruit and celery; chill.
In small bowl, combine remaining ingredients, except for cashews. Chill. Just before serving, combine chicken mixture, dressing and cashews.
Serve in hollowed out pineapple shells or on lettuce leaves.
Refrigerate leftovers.
Makes about 2 quarts.