This recipe calls for a combo of fruits, nuts and and chicken.

Chicken-Fruit Salad

2 c. diced white meat of chicken
2 apples, diced
1 c. pineapple chunks, drained
3 T. mayonnaise
¾ tsp. curry powder
¼. c. chopped almonds

Toss all ingredients together. Spoon individual portions onto salad greens. Makes 6 servings.
86 milligrams of sodium per serving.

This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.