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tropical chicken salad

(2 ratings)
1heart4Jesus avatar
Recipe by
Terri Joy
@1heart4Jesus
Boise, ID

I had this at a bridal shower years ago. I was so surprised that this had curry in it because curry is not one of my favorite tastes. Also a delicious meal, on a hot summer night, served with crusty rolls and iced tea.

(2 ratings)
yield 4 -6
prep time 15 Min

Ingredients For tropical chicken salad

  • 2 c
    cooked chicken
  • 1 c
    chopped celery
  • 1 c
    mayonnaise
  • 1/2 - 1 tsp
    curry powder
  • 1 can
    pineapple chunks, fresh
  • 2 1/8 lg
    bananas (firm), sliced
  • 1 can
    mandarin oranges
  • 1/2 c
    flaked coconut
  • 3/4 c
    salted peanuts or cashew halves
  • salad greens, optional

How To Make tropical chicken salad

  • 1
    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.
  • 2
    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.
  • 3
    Before serving, add the pineapple, bananas, oranges coconut and nuts; toss gently. Serve on salad greens if desired.
  • 4
    OR, if you prefer, don't add nuts to the salad and sprinkle them over each serving.
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