Curry Chicken Pineapple Coconut Salad - cooking recipe

Ingredients

2 cups chicken, diced
2 tablespoons olive oil
1 teaspoon curry powder
1 (7 ounce) box macaroni, rings
1 (20 ounce) can pineapple tidbits, drained
4 green onions, sliced
1/4 cup fresh cilantro, fresh and chopped
1 cup mayonnaise
1/4 cup coconut milk

Preparation

Heat oil in a frying pan or wok, add spices, then cook diced chicken, let cool.
Cook macaroni rings according to package, drain and rinse with cool water.
Mix together chicken, rings, drained pineapple tidbits, sliced green onions (including the greens), cilantro, mayo and coconut milk.
Refrigerate until serving, at least 2 hours.