tropical chicken salad
(2 ratings)
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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.
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(2 ratings)
yield
4 -6
prep time
15 Min
Ingredients For tropical chicken salad
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2 ccooked chicken
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1 cchopped celery
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1 cmayonnaise
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1/2 - 1 tspcurry powder
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1 canpineapple chunks, fresh
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2 1/8 lgbananas (firm), sliced
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1 canmandarin oranges
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1/2 cflaked coconut
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3/4 csalted peanuts or cashew halves
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salad greens, optional
How To Make tropical chicken salad
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1To 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.
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2Place 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.
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3Before serving, add the pineapple, bananas, oranges coconut and nuts; toss gently. Serve on salad greens if desired.
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4OR, if you prefer, don't add nuts to the salad and sprinkle them over each serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Tropical Chicken Salad:
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