Cinnamon Chicken Salad

• For the dressing
• 1/2 cup low-fat mayonnaise
• 1/2 cup low-fat yogurt
• 1 teaspoon vanilla essence
• 1/4 teaspoon grated ginger
• 1/4 teaspoon ground cinnamon
• For the salad
• 2 cups steamed chicken breasts, cut into 1 inch cubes
• 2 cups blueberries
• 2 cups green seedless grapes
• 1 cup celery, chopped
• 2 cups fresh pineapple, cubed (reserve the shell for serving)
• 1/2 cup red bell pepper, finely chopped

1. Combine all the salad ingredients except pineapple in a large bowl.
2. Set aside.
3. Combine all the dressing ingredients in a small bowl.
4. Pour the dressing over the salad.
5. Cover.
6. Refrigerate for atleast 1 hour.
7. To serve: Line a tray with a plaintain leaf or a lettuce.
8. Place the pineapple shell on it.
9. Mix the chopped pineapple into the salad.
10. Toss well.
11. Spoon the salad into the pineapple.
12. Serve and enjoy!

dressing, lowfat mayonnaise, lowfat yogurt, vanilla essence, ginger, ground cinnamon, salad, chicken breasts, blueberries, grapes, celery, fresh pineapple, red bell pepper

Taken from www.food.com/recipe/cinnamon-chicken-salad-69036 (may not work)