Curry Chicken Pineapple Coconut Salad

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

Directions

1. 1

   Heat oil in a frying pan or wok, add spices, then cook diced chicken, let cool.

2. 2

   Cook macaroni rings according to package, drain and rinse with cool water.

3. 3

   Mix together chicken, rings, drained pineapple tidbits, sliced green onions (including the greens), cilantro, mayo and coconut milk.

4. 4

   Refrigerate until serving, at least 2 hours.