Hawaiian Chicken Salad

Something a little out of the ordinary. The pineapple and papaya add an exotic touch to this salad.

1 broiler-fryer, about 3 pounds, cut up
2 cups water
1 teaspoon salt
1 cup thinly-sliced celery
3/4 cup mayonnaise or salad dressing
1/4 cup vegetable oil
1/4 cup pineapple juice
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon sugar
1/2 small ripe pineapple
1 ripe papaya
1/2 cup toasted coconut
Boston lettuce

Place chicken in a large frying pan. Add water and salt and heat to boiling. Cover and simmer about 50 minutes, or until chicken is tender. Remove chicken from broth. Cool until easy to handle. Skin chicken, take meat from bones and cut into bite-size pieces. Combine with celery in a medium-size bowl.

Combine mayonnaise, vegetable oil, pineapple and lemon juices, honey and sugar in a small bowl. Beat until blended. Pour a half cup of dressing over chicken and toss lightly to mix. Chill along with remaining dressing.

Pare pineaple and halve lengthwise. Trim off core and slice fruit. Pare and halve the papaya. Remove the seeds and slice fruit into crescents.

Line a large serving bowl with the lettuce. Mound the chicken mixture in the center. Overlap pineapple and papaya slices at the sides. Sprinkle with coconut. Serve with remaining dressing. Serves four.

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