Tropical Chicken Salad
16 oz. Chicken breast fillet, grilled.
4 oz. medium celery stalks, sliced
4 oz. fresh mango, chopped
1/4 cup sliced water chestnuts
2 cup canned pineapple chunks, drained, diced
1 cup Mandarin Oranges, canned, with juice, drained
1/4 cup sour cream
1 tsp. canned coconut milk
Dice up chicken breast
In large bowl, combine all ingredients
Cover and refrigerate 1 to 2 hours before serving.