coconut chicken salad

Coconut Chicken Salad Recipe

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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!

★★★★★ 1 vote
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)

How to Make coconut chicken salad


  • 1Put cooled pasta into a large mixing bowl and add everything except the almonds and the coconut and mix well.
  • 2After it is mixed well and mayo is adjusted add the coconut and almonds and fold them in.
  • 3Cover 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

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