Tropical Chicken Salad Orange Celery Seed Dressing 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.

THAI CHICKEN AND ORANGE SALAD

Steps:

• For dressing, in a small bowl, whisk the first eight ingredients; set aside. , In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°., On four plates, divide the salad greens, red pepper, onions, bean sprouts and oranges. Slice chicken; arrange on salads. Sprinkle with peanuts; drizzle with dressing.

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.

TROPICAL TOSSED SALAD

Steps:

• In a heavy saucepan over medium-low heat, cook and stir 4 tablespoons of sugar until melted and golden brown. Stir in the almonds until well coated. Remove to waxed paper to cool., In a small bowl, whisk the oil, vinegar, parsley, salt, pepper, hot pepper sauce and remaining sugar. In a large bowl, combine the lettuces, oranges and onion. Break apart caramelized almonds; add to salad. Drizzle with dressing and toss to coat.

TROPICAL CHICKEN SALAD & ORANGE CELERY SEED DRESSING

Steps:

• To make teriyaki marinade:
• Combine all ingredients.
• Marinate chicken breast for 2 hours.
• Remove the chicken from the marinade and broil.
• Cut into strips.
• To make salad:.
• Toss together the greens, carrots, and red Cabbage.
• Place the broiled chicken strips on top of the greens.
• Sprinkle the coconut along each side of the chicken. Top with toasted almonds.
• Arrange the mandarin orange segments, pineapple, and orange slices in alternating clusters around the plate.
• Ladle warm Orange-celery seed dressing over the salad just before serving. Serve while chicken is warm.
• To make dressing:.
• Puree the onion in a blender with lemon juice. Set aside.
• combine sugar, dry mustard, salt and vinegar in a double boiler.
• Bring to a boil for 1 minute.
• Cool until lukewarm, then blend on low speed with mixer for 5 minutes.
• Add the oil, onion mixture, celery seeds and chopped orange, and blend at medium speed for 10 minutes.
• Bottle and store in refrigerator. Serve at room temperature.

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.