Bird Of Paradise Chicken Salad

• 2 1/2 cups cubed cooked chicken
• 1 1/2 cups peeled peeled cored cubed fresh pineapple
• 1 cup red seedless grapes, halved
• 2 ripe mangoes, peeled and cubed
• 1 ripe papaya
• lettuce leaf
• 6 bunches red grapes (for garnish)
• Dressing
• 3/4 cup mayonnaise
• 1/4 cup fresh orange juice
• 2 tablespoons grated orange zest
• 1/4 cup chopped macadamia nuts

1. Put the chicken in a large bowl; add in pineapple, grapes, and mango (if you are not serving right away, cover and refrigerate for up to 2 hours; if you refrigerate longer, the pineapple tends to give off its juices).
2. To make the dressing: whisk the mayonnaise, orange juice, and zest together in a small bowl.
3. Stir in 1/4 cup nuts.
4. Pour the dressing over the chicken mixture; toss gently but thoroughly.
5. Peel the papaya, using a vegetable peeler.
6. Cut it in half, remove the seeds, and the cut it vertically into even slices.
7. Line individual plates with lettuce leaves; mound the chicken salad in the middle of the plate; arrange papaya slices around the salad along with a cluster of grapes.
8. Sprinkle with remaining nuts; serve immediately.

chicken, pineapple, red seedless grapes, mangoes, papaya, red grapes, dressing, mayonnaise, orange juice, orange zest, nuts

Taken from www.food.com/recipe/bird-of-paradise-chicken-salad-170530 (may not work)