Calcutta Chicken Salad From The Steinbeck House - cooking recipe

Ingredients

1 cup shredded coconut
1 cup raisins, steamed
1 cup unsalted peanuts, chopped
1 cup banana (barely ripe)
1 cup red apple, unpeeled and diced
1 cup canned pineapple, diced (juice packed, NOT sugar packed or fresh)
1 cup celery, sliced
2 cups cooked chicken, shredded
1 cup chutney
1 cup mayonnaise
2 tablespoons curry powder
lettuce
cantaloupe
grapes
5 pieces coconut (to garnish)

Preparation

Stir together all ingredients, except garnishes, very gently, smoothing out top.
Cover with plastic wrap and refrigerate overnight.
Serve on lettuce lined plate or on circles of peeled cantaloupe with lettuce leaves.
Garnish as desired. Serve as a main dish with bread.