Curry Chicken Pineapple Coconut Salad

"I needed a cold salad for a potluck dinner, and put together this salad from makings I had in my refrigerator, and everyone just raved about it, and wanted the recipe, so here it is. When I made it the first time, I just threw it together, so the ingredients are all estimates of what I used the first time."
 
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photo by Holly Lyman photo by Holly Lyman
photo by Holly Lyman
Ready In:
25mins
Ingredients:
9
Serves:
10
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ingredients

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directions

  • 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.

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