- 2 cups diced cooked chicken breast meat
- 1/2 cup sliced celery
- 1/2 cup diced fresh mango
- 1/4 (8 ounce) can sliced water chestnuts
- 2 cups diced fresh pineapple
- 1 cup juice packed mandarin oranges, drained
- 1/4 cup low-fat mayonnaise
- 2 tablespoons reduced fat sour cream
- 1 teaspoon coconut extract
- In a mixing bowl, combine the chicken, celery, mango, water chestnuts, pineapple, mandarin oranges, mayonnaise, sour cream and coconut extract. Mix together well and refrigerate 1 to 2 hours before serving.