My Tropical Chicken Salad

1
Juliann Esquivel

By
@Juliann

While making a chicken salad some years back I thought to myself I am bored with the same old chicken salad recipe. I decided to make my Chicken salad with a tropical twist. I have taken this salad to party's and pot lucks everyone loves the sweet, salty, and the little heat kick I add. I have added either a sweet apple diced or fresh diced pinapple. I am sure you will like this chicken salad with a twist. Enjoy

Rating:

★★★★★ 3 votes

Comments:
Serves:
four
Prep:
30 Min
Cook:
40 Min

Ingredients

  • 3 large
    roasted chickens breasts de-boned and diced
  • 1 medium
    vidalia onion diced small
  • 1/2 large
    fresh green bell pepper
  • 4 large
    roasted red bell peppers, seeded and cut open on one side
  • 1/2 medium
    purple or red onion diced small
  • 2 Tbsp
    diced fine fresh curly parsley
  • 1 small
    celery heart diced small
  • 12 large
    stuffed green olives with pimento diced
  • 12 large
    pitted black olives diced
  • 3 large
    slices fresh pinapple diced small or peeled, cored sweet delicious apple diced small
  • 3/4 c
    mayonnaise
  • 2 Tbsp
    dijon mustard
  • 1/4 c
    juice from bread & butter pickles jar
  • 4 dash(es)
    louisanna hot sauce
  • 2 Tbsp
    sugar diluted in the brine from the bread & butter pickles
  • 2 pinch
    cayanne pepper
  • 1 tsp
    goya adobo seasoning
  • 1/2 tsp
    salt & pepper or to suit your taste

How to Make My Tropical Chicken Salad

Step-by-Step

  1. First after roasting, the large red bell peppers put in a freezer bag and sweat them. I usually put in the microwave to sweat but I do not turn it on. After 1 hour I take them out and peel them remove the seeds and veins very carefully so not to rip the pepper. Pepper should be left whole with only a slit on one side to remove the membrane and seeds. Set peppers aside. Next dice roasted chicken breasts in small pieces. Add all of the diced vegetables and olives and fresh pinapple or apple.
  2. Next mix mayo, mustard, Louisanna hot sauce, adobo powder, brine with diluted sugar from bread & butter pickles, cayanne pepper and salt & pepper. Pour over the diced chicken, veggies and fresh fruit. Mix well.
  3. Next spoon your chicken salad into each whole red roasted bell pepper about four or five large tabelspoons into each roasted pimento. Garnish with a Black olive and serve with sweet pinapple slices and little key limes or regular limes. Garnish with cilantro. Pass the crackers and wine Enjoy.
  4. Note to speed this dish up as sometimes I come home from work and I am in a hurry. I purchase 3 cans or jars of fire roasted pimentos, you can find them in the Latin section or Italian section, of your supermarket. I just open the can drain the water and open the pimento onto the plates. I Also have purchas roasted chicken from the deli section and de-bone and dice. These have been real life savers when I am in a hurry to get dinner on the table. Of course when I have time I do all the preperation myself. Nothing like roasting your own peppers. Good Luck.
  5. Note some years back one of my sons developed an alergy to pinapple that's why now I usually make two chicken salads one with the pinapple and one with apple. they are both very good.

Printable Recipe Card

About My Tropical Chicken Salad

Course/Dish: Chicken, Chicken Salads, Salads
Other Tag: Quick & Easy




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