Ingredients:350 g chicken breast, deboned, boiled and cut into cubes
1 medium ripe mango, peeled and cut into cubes
2 cups cubed ripe papaya
1 can (439 g) pineapple chunks, drained
1/2 cup sweetened nata de coco
1/2 cup mayonnaise
1 tbsp coarse chopped cashew nuts
Directions:
Combine all ingredients in a bowl except cashew nuts. Season with 1/8 tsp iodized salt. Mix well. Chill. Serve with cashew nuts on top.
Makes 8 servings.
Source: Del Monte Kitchenomics
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