Tropical Chicken Salad

Tropical Chicken Salad Recipe

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Terri Gibson


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 votes
15 Min


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


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

About Tropical Chicken Salad