Cinnamon Chicken Salad - cooking recipe

Ingredients

For the dressing
1/2 cup low-fat mayonnaise
1/2 cup low-fat yogurt
1 teaspoon vanilla essence
1/4 teaspoon grated ginger
1/4 teaspoon ground cinnamon
For the salad
2 cups steamed chicken breasts, cut into 1 inch cubes
2 cups blueberries
2 cups green seedless grapes
1 cup celery, chopped
2 cups fresh pineapple, cubed (reserve the shell for serving)
1/2 cup red bell pepper, finely chopped

Preparation

Combine all the salad ingredients except pineapple in a large bowl.
Set aside.
Combine all the dressing ingredients in a small bowl.
Pour the dressing over the salad.
Cover.
Refrigerate for atleast 1 hour.
To serve: Line a tray with a plaintain leaf or a lettuce.
Place the pineapple shell on it.
Mix the chopped pineapple into the salad.
Toss well.
Spoon the salad into the pineapple.
Serve and enjoy!