CURRY MANGO CHICKEN SALAD

1 ripe mango
3 tbsp. reduced-calorie mayonnaise
2 tbsp. orange juice
Pinch of curry powder
Pinch of allspice
1 (5 oz.) can chunk white chicken, drained
2 kiwifruit, peeled, cut in half lengthwise, sliced
Lettuce leaves
1 med. banana, sliced
1 tbsp. toasted coconut

In cup, combine mayonnaise, orange juice, curry powder and allspice. Cut mango lengthwise through each flat side close to seed. With spoon, scoop out flesh in long cured slices. Peel skin from seed section and dice flesh.
In medium bowl, combine diced mango, chicken, half the kiwi and 2 tablespoons dressing. Refrigerate chicken mixture, covered, and remaining dressing 1 hour or until serving time.

Divide chicken mixture between 2 lettuce-lined plates. Arrange banana, remaining mango and kiwi slices around chicken mixture. Drizzle with remaining dressing. Sprinkle with coconut.