Tropical Chicken Salad Recipe 455

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.

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 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:

• Mix all ingredients together in a large bowl.
• Chill and serve on a lettuce leaf garnished with the chopped parsley.

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 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 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.