Chicken Salad In The Tropics Recipes

TROPICAL LAYERED CHICKEN SALAD

Steps:

• Place the first five ingredients in blender. While processing, gradually add oil in a steady stream; set aside., Sprinkle chicken with 1/2 teaspoon salt and pepper; place on greased grill rack. Grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer reads 165°. Cool slightly and chop into 1/2-in. pieces., Layer lettuce, chicken, pepper and mangoes in a 3-qt. dish. In a large bowl, gently combine avocado, onion, cilantro, jalapeno, lime juice and remaining salt. Spoon over mangoes. Refrigerate 30 minutes. Just before serving pour vinaigrette over salad. If desired, sprinkle with tortilla chips.

CHICKEN SALAD VERONIQUE

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
• When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.

CHICKEN BACON RANCH SALAD

Steps:

• Line a salad plate with small Romaine lettuce leaves.
• Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
• Serve salad on the prepared plate and top with crumbled bacon.

CHICKEN SALAD IN THE TROPICS

Steps:

• To prepare the dressing, whisk together in a small bowl the orange juice, pineapple juice, parsley, lime juice, soy sauce, olive oil, sesame oil, honey and pepper.
• Prepare the salad in a large bowl by tossing the mixed greens with the dressing. Divide dressed greens on four different plates. Arrange chicken in the middle of the plate. Arrange papaya (or mango), pineapple, avocado, bell, pepper, avocado, black beans, and cheese in "triangles" surrounding chicken.

TROPICAL CHICKEN SALAD

Steps:

• Grill 1 1/2 inch thick chicken breasts in George Foreman Grill on medium, for 12 minutes or until juice runs clear. Cool and cut into 1/2 inch pieces and chill in refrigerator til time to use.
• In a large bowl combine 2 Tbs. minced shallots, 1 minced clove of garlic, 1 teaspoon celery leaves, 2 teaspoons sea salt, 1/2 teaspoons ground pepper, 1/2 teaspoons dill leaves, 3/4 cup mayonaise (I use mayonaise with extra-virgin olive oil in it).
• Then add 4 wedges of the cheese and 2 teaspoons of lemon juice. Mix well until the cheese is well incorporated with the mayo mixture and is creamy.
• Next take chicken from the refrigerator and add pineapple chunks, sliced artichokes, sliced and quartered cucumbers, sliced grapes, and diced peaches.
• Add mayonaise mixture and toss with chicken and fruits and veggies.
• Chill for 2- 3 hours and serve on croissants, breads of your choice or on a bed of Romaine or Spinach leaves and sliced grape tomatoes for garnish. Add a bunch of red grapes too for color.

TROPICAL CURRIED CHICKEN SALAD

Steps:

• Stir chicken broth and curry powder in small saucepan over medium heat until thick, about 3 minutes. Transfer to medium bowl and cool.
• Whisk mayo, chutney, and lime juice into curry paste for dressing.
• Mix chicken and all remaining ingredients in large bowl. Add 3/4 cup dressing; toss. Mix in remaining dressing by tablespoonfuls, if desired.
• Season with salt and pepper as needed. Can be made 4 hours ahead; chill in refrigerator before serving.

TROPICAL BLACKENED CHICKEN SALAD

Steps:

• Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
• In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.