Quick Tropical Chicken Salad Recipes

TROPICAL CHICKEN SALAD

Steps:

• Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for at least 30 minutes. , Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens if desired. Sprinkle with nuts.

TROPICAL CHICKEN SALAD

Steps:

• Place chicken in a large ziptop bag. Add pineapple juice, soy sauce, brown sugar, and ginger. Shake to mix and coat the chicken. Let marinate 30 minutes.
• Coat grill grates with oil and heat grill to medium-high heat.
• Grill chicken on both sides until cooked through, about 5 minutes per side.
• Let chicken cool 10 minutes and then cut into bite-sized pieces.
• In a large bowl, stir together mayonnaise, sour cream, lemon juice, curry powder, and ginger.
• Fold in chicken, grapes, pineapple, and green onion. (Note: you may want to cut the pineapple into smaller pieces).
• Season to taste with salt and pepper.
• Sprinkle macadamia nuts and coconut over the top.
• For best flavor, refrigerate for at least an hour before serving.

TROPICAL CHICKEN SALAD

Steps:

• On large serving platter or in large bowl, toss spinach and romaine. Top with pineapple, chicken, bell pepper and onions.
• In small bowl, stir dressing and orange marmalade. Drizzle dressing over salad. Sprinkle with cashews.

TROPICAL SALSA-TOPPED CHICKEN SALAD

Steps:

• Drain fruit cups, reserving juice. In small bowl, mix 2 tablespoons reserved juice, the lime peel and salt. Add chicken pieces; toss to coat. Cover and refrigerate 15 minutes, stirring once.
• Meanwhile, in medium bowl, mix drained fruit, bell pepper, onions and cilantro; set aside.
• Heat 10-inch nonstick skillet over medium-low heat. Add chicken with marinade. Cook 6 to 8 minutes, stirring frequently, until chicken is brown on outside and no longer pink in center.
• In large bowl, toss spinach with remaining reserved juice. On 2 dinner plates, arrange spinach. Top with chicken and fruit mixture. Sprinkle with coconut.

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 CHICKEN SALAD

Steps:

• To roast chicken breasts, preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for at least 30 minutes.
• Before serving, add the pineapple, bananas, oranges coconut and nuts; toss gently. Serve on salad greens if desired.
• OR, if you prefer, don't add nuts to the salad and sprinkle them over each serving.

TROPICAL CHICKEN SALAD PITA POCKETS

Steps:

• Rinse salad thoroughly in a colander; shake as dry as possible and place in a large bowl. Add chicken, pineapple, grapes, tomatoes, blueberries, and salad seasoning and mix together.
• Whisk mayonnaise and honey together in a separate bowl. Pour over salad mixture and toss until all ingredients are coated. Add almonds. Serve in pita pockets.

TROPICAL CHICKEN SALAD

Steps:

• Preheat oven to 425°F. Place chicken in baking pan. Season generously with salt and pepper. Bake until cooked through, about 20 minutes. Cool completely; cut chicken into bite-size pieces.
• Whisk olive oil, vinegar, mustard and sage to blend in small bowl. Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl. Add dressing and toss well. Divide mixture among 4 plates. Sprinkle with walnuts and serve.

TROPICAL CHICKEN SALAD

Steps:

• Cook pasta, drain and rinse under cold water. Combine mayonnaise with a bit of the reserved juices from both the orange segments and pineapple chunks to thin down to sauce consistency. Place pasta, chicken, orange segments, pineapple chunks and celery in large bowl. Pour sauce, salt, pepper and tarragon over all and gently mix until well combined. Place in refrigerator for at least a couple of hours to blend flavours. Serve cold over a bed of shredded lettuce or in a large serving dish.

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.

TROPICAL CURRY CHICKEN SALAD

Steps:

• Place chicken and celery into a large bowl. Combine mayonnaise and curry powder in another bowl; add to chicken mixture and mix well. Cover and chill for at least 30 minutes.
• Add pineapple, oranges, bananas, and coconut before serving; toss gently. Sprinkle with peanuts.

QUICK TROPICAL CHICKEN SALAD

Steps:

• Drain chicken.
• In a medium bowl mix chicken and mayoniase.
• Add pineapple and oranges to chicken mixture and mix.
• Serve on bread or eat plain.