Tropical Chicken Salad Quick And Easy Recipes

TROPICAL CHICKEN SALAD

Tropical Chicken Salad image

Juicy chunks of pineapple complement tender chicken and crunchy spinach in a colorful salad. Toss it together in less than 30 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

4 cups baby spinach leaves
4 cups bite-size pieces romaine lettuce
1 cup fresh pineapple chunks
2 cups chopped deli rotisserie chicken breast (from 2- to 2 1/2-lb chicken)
1 medium red bell pepper, chopped (1 cup)
3 medium green onions, chopped (3 tablespoons)
1/3 cup Italian dressing
3 tablespoons orange marmalade
1/4 cup salted cashews

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.

Nutrition Facts : Calories 350, Carbohydrate 25 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 17 g, TransFat 0 g

TROPICAL CURRY CHICKEN SALAD

Tropical Curry Chicken Salad image

With a hint of curry, tropical fruits, and sweet coconut, this will become the only chicken salad you ever use! Serve on salad greens if desired. You can add bow-tie pasta to make this a pasta salad.

Provided by caitiebmore

Categories Salad Curry Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups cubed, cooked chicken
1 cup chopped celery
1 cup mayonnaise
½ teaspoon curry powder, or more to taste
1 (20 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
2 large firm bananas. sliced
½ cup sweetened flaked coconut
¾ cup salted peanuts

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.

Nutrition Facts : Calories 619.4 calories, Carbohydrate 38.9 g, Cholesterol 50.3 mg, Fat 46.1 g, Fiber 4.7 g, Protein 17.7 g, SaturatedFat 8.9 g, Sodium 425.5 mg, Sugar 27.3 g

TROPICAL CHICKEN SALAD

Tropical Chicken Salad image

Over the years my husband and I have moved to different areas, and I've collected recipes from all over the United States. This flavorful salad recipe comes from New York. I've served it for luncheons for many years, and it's one of my husband's very favorites. -Linda Wheatley, Garland, Texas

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups cubed cooked chicken
1 cup chopped celery
1 cup mayonnaise
1/2 to 1 teaspoon curry powder
1 can (20 ounces) chunk pineapple, drained
2 large firm bananas, sliced
1 can (11 ounces) mandarin oranges, drained
1/2 cup sweetened shredded coconut
Salad greens, optional
3/4 cup salted peanuts or cashew halves

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.

Nutrition Facts : Calories 610 calories, Fat 45g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 363mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 4g fiber), Protein 20g protein.

TROPICAL CHICKEN SALAD

Tropical Chicken Salad image

Provided by Michele Sbrana

Categories Salad Chicken Leafy Green Bake Quick & Easy Raspberry Mango Papaya Mint Walnut Bon Appétit California

Yield Serves 4

Number Of Ingredients 11

Ingredients

4 boneless chicken breasts
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon dried rubbed sage
6 cups salad greens
1 papaya, peeled, seeded, chopped
1 mango, peeled, pitted, chopped
1 6-ounce basket raspberries
1 tablespoon minced fresh mint
1/2 cup chopped toasted walnuts

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 SALSA-TOPPED CHICKEN SALAD

Tropical Salsa-Topped Chicken Salad image

Hot chicken salad is bursting with fresh flavor and outstanding color.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 2

Number Of Ingredients 9

Ingredients

2 cups (4 oz each) tropical fruit in lightly sweetened juice (from 16-oz package)
1 teaspoon grated lime peel
1/4 teaspoon salt
2 boneless skinless chicken breasts (5 oz each), cut into 1-inch pieces
1/2 medium red bell pepper, chopped (1/2 cup)
2 medium green onions, sliced (2 tablespoons)
1 tablespoon finely chopped fresh cilantro
1 bag (6 oz) fresh baby spinach leaves
1 tablespoon flaked coconut

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.

Nutrition Facts : Calories 230, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1/2, Fiber 5 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 13 g, TransFat 0 g

CREAMY TROPICAL FRUIT SALAD

Creamy Tropical Fruit Salad image

A delightful taste of the tropics, with this sweet and tart mix of fruit with a creamy yogurt topping. Great addition to summer cook outs.

Provided by memphis22

Categories Salad Fruit Salad Recipes Orange Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

1 (12 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
1 papaya, cut into bite-size chunks
1 large mango, cut into bite-size chunks
1 large peach, peeled and cut into bite-size chunks
2 plantains, peeled and sliced
1 pomegranate, seeds only
¼ cup lemon juice
¼ cup honey
½ cup blackberry yogurt

Steps:

Mix pineapple, oranges, papaya, mango, peach, plantains, and pomegranate seeds together in a large bowl.
Stir lemon juice and honey together in a small bowl; pour over the fruit mixture and stir to coat. Add yogurt and gently fold fruit to coat.

Nutrition Facts : Calories 186 calories, Carbohydrate 48.2 g, Cholesterol 0.3 mg, Fat 0.4 g, Fiber 2.9 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 15.7 mg, Sugar 37.2 g

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