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Chicken and Pineapple Salad in Curried Mayonnaise Dressing

Ingredients

1/2 Barbequed chicken, deboned,
-skinned, and cut into chunks
1 Clove garlic, crushed
(or 1/8 tsp garlic powder)
1/2 c Shredded coconut
15 oz Can unsweetened pineapple
- chunks, drained
3/4 c Mayonnaise
2 Green shallots, chopped
1/4 c Coconut milk
1 ts Curry powder
1/4 ts Five spice powder
1 ts Ground ginger
Dressing

Toast shredded coconut in a moderate oven for about 5 minutes. Combine
dressing ingredients and mix well. Put chicken, pineapple, toasted
coconut, shallots, and dressing in a bowl and mix well. Refrigerate 1 hour
before serving.

Makes 4 servings.