Coconut Chicken Salad Recipe

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coconut chicken salad

Louise Scofield


I wanted to make a cold chicken salad for summer and I love to come up with new ideas to mix things up. Sooooo I came up with this idea after deciding to make chicken salad with my left over oven fried chicken last night. I LOVE coconut and this idea came to me and I just HAD to make it. Enjoy!

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30 Min


4 c
cooled cooked bowtie pasta (or whatever pasta you wish but it should be salad worthy)
1/2 small
white onion chopped finely
2 medium
celery stalks sliced thinly or diced
cooled cooked chicken breasts cut up into bite size pieces
1 can(s)
crushed pineapple drained well and pressed to get juice out
1/2 c
real sour cream
1 1/4 c
real mayo (may adjust to taste and if pasta absorbs it you may want to add more )
3/4 c
toasted coconut (i used unsweetened)
1 tsp
garlic powder
1 tsp
fresh ground pepper to taste
dash of cayenne (optional)
1/2 c
sliced almonds (not raw)

Directions Step-By-Step

Put cooled pasta into a large mixing bowl and add everything except the almonds and the coconut and mix well.
After it is mixed well and mayo is adjusted add the coconut and almonds and fold them in.
Cover and let it sit in frig for a few hours or over night to let flavors blend. Right before serving you may sprinkle a few almonds and some coconut over the top for an awesome presentation

About this Recipe