Best Tropical Chicken Salad Recipes

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TROPICAL CHICKEN SALAD PITA POCKETS



Tropical Chicken Salad Pita Pockets image

Pineapple and chicken salad with a sweet dressing, served in a pita pocket for a cool bite in the hot weather.

Provided by DOJAGRAM

Categories     Salad

Time 20m

Yield 6

Number Of Ingredients 11

1 (5 ounce) package mixed salad greens
1 (6 ounce) package diced cooked chicken
½ cup fresh pineapple chunks
½ cup seedless red grapes, halved
½ cup cherry tomatoes, halved
½ cup fresh blueberries
1 teaspoon salad seasoning mix (such as Mrs.Dash®)
½ cup mayonnaise
¼ cup honey
3 tablespoons slivered almonds
6 pita bread rounds, split

Steps:

  • Rinse salad thoroughly in a colander; shake as dry as possible and place in a large bowl. Add chicken, pineapple, grapes, tomatoes, blueberries, and salad seasoning and mix together.
  • Whisk mayonnaise and honey together in a separate bowl. Pour over salad mixture and toss until all ingredients are coated. Add almonds. Serve in pita pockets.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 48 g, Cholesterol 28.4 mg, Fat 19.3 g, Fiber 2.7 g, Protein 14.1 g, SaturatedFat 3.1 g, Sodium 430.5 mg, Sugar 17.5 g

TROPICAL CHICKEN SALAD



Tropical Chicken Salad image

Over the years my husband and I have moved to different areas, and I've collected recipes from all over the United States. This flavorful salad recipe comes from New York. I've served it for luncheons for many years, and it's one of my husband's very favorites. -Linda Wheatley, Garland, Texas

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

2 cups cubed cooked chicken
1 cup chopped celery
1 cup mayonnaise
1/2 to 1 teaspoon curry powder
1 can (20 ounces) chunk pineapple, drained
2 large firm bananas, sliced
1 can (11 ounces) mandarin oranges, drained
1/2 cup sweetened shredded coconut
Salad greens, optional
3/4 cup salted peanuts or cashew halves

Steps:

  • Place 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. , Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens if desired. Sprinkle with nuts.

Nutrition Facts : Calories 610 calories, Fat 45g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 363mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 4g fiber), Protein 20g protein.

TROPICAL CURRY CHICKEN SALAD



Tropical Curry Chicken Salad image

With a hint of curry, tropical fruits, and sweet coconut, this will become the only chicken salad you ever use! Serve on salad greens if desired. You can add bow-tie pasta to make this a pasta salad.

Provided by caitiebmore

Categories     Salad     Curry Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 9

2 cups cubed, cooked chicken
1 cup chopped celery
1 cup mayonnaise
½ teaspoon curry powder, or more to taste
1 (20 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
2 large firm bananas. sliced
½ cup sweetened flaked coconut
¾ cup salted peanuts

Steps:

  • Place chicken and celery into a large bowl. Combine mayonnaise and curry powder in another bowl; add to chicken mixture and mix well. Cover and chill for at least 30 minutes.
  • Add pineapple, oranges, bananas, and coconut before serving; toss gently. Sprinkle with peanuts.

Nutrition Facts : Calories 619.4 calories, Carbohydrate 38.9 g, Cholesterol 50.3 mg, Fat 46.1 g, Fiber 4.7 g, Protein 17.7 g, SaturatedFat 8.9 g, Sodium 425.5 mg, Sugar 27.3 g

TROPICAL LAYERED CHICKEN SALAD



Tropical Layered Chicken Salad image

This is a fresh and delicious recipe that is a big hit whenever I take it to a potluck-always the first to go! -Frances Pietsch, Flower Mound, Texas

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 19

1/2 cup chopped peeled mango
3 tablespoons seasoned rice vinegar
3 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons honey
1/3 cup olive oil
SALAD:
4 boneless skinless chicken breast halves (8 ounces each )
3/4 teaspoon salt, divided
1/2 teaspoon pepper
5 cups torn romaine
1 medium sweet red pepper
2 cups chopped peeled mangoes
3 medium ripe avocados, peeled and chopped
1/2 cup finely chopped red onion
1/4 cup minced fresh cilantro
1/4 cup minced seeded jalapeno pepper
2 tablespoons lime juice
Crushed tortilla chips, optional

Steps:

  • Place the first five ingredients in blender. While processing, gradually add oil in a steady stream; set aside., Sprinkle chicken with 1/2 teaspoon salt and pepper; place on greased grill rack. Grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer reads 165°. Cool slightly and chop into 1/2-in. pieces., Layer lettuce, chicken, pepper and mangoes in a 3-qt. dish. In a large bowl, gently combine avocado, onion, cilantro, jalapeno, lime juice and remaining salt. Spoon over mangoes. Refrigerate 30 minutes. Just before serving pour vinaigrette over salad. If desired, sprinkle with tortilla chips.

Nutrition Facts : Calories 483 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 644mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 7g fiber), Protein 33g protein.

TROPICAL CHICKEN SALAD WITH PINEAPPLE



Tropical Chicken Salad With Pineapple image

Serve on a bed of green in a hollowed out pineapple half with crackers for an appetizer, in a wrap or on your favorite bread with lettuce and tomatoes. You won't need much mayo because of the juiciness of the pineapple distributes moisture keeping the fat down.

Provided by Rita1652

Categories     Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb cooked chicken, shredded
1/2 cup crushed pineapple, drained
1 tablespoon celery, diced (optional)
1 tablespoon pecans, toasted and chopped (optional)
1/2 teaspoon gingerroot, minced
2 tablespoons red onions, minced
2 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
1 tablespoon lemon juice
1 tablespoon fresh parsley, minced (cilantro)
1/4 cup low-fat mayonnaise
salt and pepper
4 flour tortillas (optional)

Steps:

  • Mix dressing ingredients together.
  • Add pineapple, celery, water chestnuts and chicken to dressing.
  • Serve in a wrap or on a bed of greens.

Nutrition Facts : Calories 215.5, Fat 7.7, SaturatedFat 2.1, Cholesterol 85.1, Sodium 100.8, Carbohydrate 6.4, Fiber 0.5, Sugar 4.8, Protein 28.8

HEALTHY TROPICAL CHICKEN WALDORF SALAD



Healthy Tropical Chicken Waldorf Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings (about 1 cup)

Number Of Ingredients 12

1/3 cup 2-percent Greek yogurt
2 tablespoons mayonnaise
1 teaspoon honey
1/2 teaspoon freshly grated ginger
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
1 cup 1/4-inch chunks of pineapple
2 small cooked boneless skinless chicken breasts, cut into 1/2-inch cubes
1 small Granny Smith apple, cored and cut into 1/2-inch cubes
1/2 cup fresh cilantro leaves, chopped
1/3 cup cashews, roughly chopped
4 leaves Bibb or iceberg lettuce

Steps:

  • Whisk together the yogurt, mayonnaise, honey, ginger, lemon juice and 1/2 teaspoon salt in a large bowl. Add the pineapple, chicken, apples and three-fourths of both the cilantro and the cashews. Toss to combine and serve right away or refrigerate until chilled, about 1 hour.
  • Arrange the lettuce leaves on a platter and top each with a scoop of salad. Sprinkle with the remaining cilantro and cashews and top with a few grinds of pepper.

TROPICAL CHICKEN & PECAN SALAD



Tropical Chicken & Pecan Salad image

Pineapple chunks add tropical taste to this chicken salad chock-full of black beans and toasted pecans tossed with Italian dressing and mixed greens.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield Makes 8 servings.

Number Of Ingredients 6

1 can (8 oz.) pineapple chunks, undrained
2 cups cooked chicken strips (about 10 oz.)
1 can (15 oz.) black beans, drained, rinsed
1/2 cup KRAFT Italian Dressing
2-1/4 qt. (9 cups) torn mixed salad greens
1 cup pecan pieces, toasted

Steps:

  • Drain pineapple, reserving liquid. Place pineapple in medium bowl. Add chicken and beans; mix lightly.
  • Combine dressing and reserved pineapple liquid. Add to chicken mixture; toss to coat. Cover. Refrigerate at least 1 hour.
  • Place salad greens in large bowl just before serving. Add chicken mixture and pecans; toss lightly.

Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 16 g

TROPICAL CHICKEN SALAD



Tropical Chicken Salad image

This chicken salad could be served over greens or stuffed into whole wheat pita bread. Preparation time is 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Salad

Time 1h10m

Yield 6

Number Of Ingredients 9

2 cups diced cooked chicken breast meat
½ cup sliced celery
½ cup diced fresh mango
¼ (8 ounce) can sliced water chestnuts
2 cups diced fresh pineapple
1 cup juice packed mandarin oranges, drained
¼ cup low-fat mayonnaise
2 tablespoons reduced fat sour cream
1 teaspoon coconut extract

Steps:

  • In a mixing bowl, combine the chicken, celery, mango, water chestnuts, pineapple, mandarin oranges, mayonnaise, sour cream and coconut extract. Mix together well and refrigerate 1 to 2 hours before serving.

Nutrition Facts : Calories 152.3 calories, Carbohydrate 15.2 g, Cholesterol 37 mg, Fat 4.2 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 1.4 g, Sodium 42.7 mg, Sugar 11.5 g

TROPICAL BLACKENED CHICKEN SALAD



Tropical Blackened Chicken Salad image

Betty Crocker's Diabetes Cookbook shares a recipe! Good-bye boring chicken. Welcome the tropics with a low-fat chicken salad.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 4

Number Of Ingredients 8

1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
2 tablespoons blackened seasoning blend
1 tablespoon canola or vegetable oil
1 bag (5 oz) mixed baby salad greens (4 cups)
1 medium mango, peeled, pitted and diced (1 cup)
1/2 medium red onion, sliced (3/4 cup)
1 small red bell pepper, chopped (1/2 cup)
2/3 cup raspberry vinaigrette

Steps:

  • Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
  • In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.

Nutrition Facts : Calories 270, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 14 g, TransFat 0 g

TROPICAL CHICKEN SALAD



Tropical Chicken Salad image

Juicy chunks of pineapple complement tender chicken and crunchy spinach in a colorful salad. Toss it together in less than 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

4 cups baby spinach leaves
4 cups bite-size pieces romaine lettuce
1 cup fresh pineapple chunks
2 cups chopped deli rotisserie chicken breast (from 2- to 2 1/2-lb chicken)
1 medium red bell pepper, chopped (1 cup)
3 medium green onions, chopped (3 tablespoons)
1/3 cup Italian dressing
3 tablespoons orange marmalade
1/4 cup salted cashews

Steps:

  • On large serving platter or in large bowl, toss spinach and romaine. Top with pineapple, chicken, bell pepper and onions.
  • In small bowl, stir dressing and orange marmalade. Drizzle dressing over salad. Sprinkle with cashews.

Nutrition Facts : Calories 350, Carbohydrate 25 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 17 g, TransFat 0 g

EARL'S COPYCAT TROPICAL CHICKEN SALAD WITH COCONUT LIME VINAIGRETTE



EARL'S COPYCAT TROPICAL CHICKEN SALAD WITH COCONUT LIME VINAIGRETTE image

Categories     Fruit     Vegetable     No-Cook

Yield 6

Number Of Ingredients 26

VINAIGRETTE:
5.6 oz can coconut milk
2 Tbl fresh lime juice
1/2 tsp dried crushed red peppers
1 Tbl fish sauce
4 tsp brown sugar
2 tsp freshly grated ginger
1 Tbl finely chopped cilantro
1 Tbl finely chopped mint
1/4 cup toasted unsweetened coconut
CHICKEN:
3 full chicken breasts
teriyaki sauce
SALAD:
8 cups mixed baby greens
2 cups chopped Romaine lettuce
1/2 red onion, finely sliced
1 carrot cut into 1 1/2" long, 1/4" wide pieces
peeled English cucumber cut into 3" long, 1/4" wide pieces
1/2 cup raw cashews
1/2 cup dried apricots cut into quarters
1 can Mandarin oranges, drained
1/2 sweet red pepper cut into long thin slices
1/2 cup canned or fresh pineapple chunks
1 mango cut into 1/2" chunks
1/2 cup 1/8th" x 1" long pieces of deep fried tortillas pieces (or coarsely crumbled tortilla chips or purchased deep fried chow mein noodles)

Steps:

  • COCONUT LIME VINAIGRETTE: Chill can of coconut milk overnight or until solid; pour off watery juice. Place remaining 1/2 cup solid coconut cream in a small food processor; add lime juice, crushed red peppers, fish sauce, brown sugar and ginger; process until peppers are well crushed (mixture may separate - that's OK) Stir in cilantro mint and coconut. Chill until using (overnight OK). CHICKEN: Cut chicken breasts in half; place in resealable bag and pour in enough teriyaki sauce to cover well. Chill for 4-24 hours. Preheat grill to medium high; just before serving grill chicken until just cooked. Allow to rest for 5 minutes then cut diagonally. SALAD: Place all vegetables, fruit and cashews in a large bowl; toss with enough dressing to just barely coat. Top with deep fried tortilla pieces (or deep fried chow mein noodles) and sliced chicken pieces.

GLUTEN-FREE TROPICAL CHICKEN SALAD



Gluten-Free Tropical Chicken Salad image

Good-bye boring chicken. Welcome the tropics with a low-fat chicken salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
2 tablespoons gluten-free blackened seasoning blend
1 tablespoon canola or vegetable oil
1 bag (5 oz) mixed baby salad greens (4 cups)
1 medium mango, peeled, pitted and diced (1 cup)
1/2 medium red onion, sliced (3/4 cup)
1 small red bell pepper, chopped (1/2 cup)
2/3 cup raspberry vinaigrette

Steps:

  • Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
  • In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.

Nutrition Facts : Calories 290, Carbohydrate 16 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 11 g, TransFat 0 g

TROPICAL CHICKEN SALAD



Tropical Chicken Salad image

Provided by Michele Sbrana

Categories     Salad     Chicken     Leafy Green     Bake     Quick & Easy     Raspberry     Mango     Papaya     Mint     Walnut     Bon Appétit     California

Yield Serves 4

Number Of Ingredients 11

4 boneless chicken breasts
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon dried rubbed sage
6 cups salad greens
1 papaya, peeled, seeded, chopped
1 mango, peeled, pitted, chopped
1 6-ounce basket raspberries
1 tablespoon minced fresh mint
1/2 cup chopped toasted walnuts

Steps:

  • Preheat oven to 425°F. Place chicken in baking pan. Season generously with salt and pepper. Bake until cooked through, about 20 minutes. Cool completely; cut chicken into bite-size pieces.
  • Whisk olive oil, vinegar, mustard and sage to blend in small bowl. Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl. Add dressing and toss well. Divide mixture among 4 plates. Sprinkle with walnuts and serve.

TROPICAL CHICKEN WALDORF SALAD



Tropical Chicken Waldorf Salad image

The Waldorf Salad has it's origins at The Waldorf-Astoria Hotel, in NYC, NY. In 1896 Oscar Tschirky, Maitre d'Hotel made this salad which contained apples. chicken, celery & mayonnaise - later the walnuts were added. Well, I am taking poetic license and making some more changes to it. It has always been served on a bed of lettuce. Based loosely on a recipe provided by The National Chicken Council. You can make this with a store-bought rotisserie chicken(if you do skip the first four steps.) Did not include cooling times.

Provided by Manami

Categories     Salad Dressings

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless skinless chicken breast halves, trimmed of fat or 1 1/2 lbs store-bought rotisserie-cooked chicken
1 onion, quartered
2 celery ribs, chopped, leaves reserved
1 teaspoon kosher salt
2 medium granny smith apples or 2 medium fuji apples, cored and chopped
2 scallions, thinly sliced
3/4 cup red seedless grapes, halved
3/4 cup chopped macadamia nuts, slightly toasted
1 fresh pineapple
1 cup low-fat mayonnaise
1/4 cup sour cream
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • In large saucepan, place chicken breasts and cover with cold water by 1 inch.
  • Add onion, celery leaves and Kosher salt.
  • Bring to boil, reduce heat to low and simmer for 10 minutes, until chicken is no longer pink in the center.
  • Remove from liquid and set aside; discard liquid.
  • When cool enough to handle, cut chicken into bite-size pieces.
  • In large bowl, mix together chicken, celery, apples, scallions, grapes and toasted macadamia nuts.
  • Use sharp knife to split pineapple into sixths from top to bottom.
  • Slice core off each pineapple wedge and slice off fruit, leaving tufts of leaves in tact.
  • Use the extra half of pineapple for garnish.
  • Cut the remaining fruit into chunks and add to chicken mixture.
  • Set pineapple wedges on plates.
  • In small bowl, whisk together mayonnaise, sour cream and lemon juice; blend well.
  • Add dressing to chicken mixture and toss thoroughly.
  • Add salt and pepper.
  • Spoon mixture onto pineapple wedges and serve.

Nutrition Facts : Calories 599.8, Fat 26.8, SaturatedFat 5.7, Cholesterol 116.4, Sodium 741, Carbohydrate 55.3, Fiber 8.8, Sugar 39.6, Protein 40.7

TROPICAL ISLAND CHICKEN SALAD



Tropical Island Chicken Salad image

What can I say, this salad is refreshing. think of a tropical island dinner, on a warm and cozy evening.Enjoy.

Provided by Josephine Quick

Categories     Chicken Salads

Time 30m

Number Of Ingredients 20

6 skinless chicken breast halves
1 c tropical terriyaki marinade with pineapple
4 c romaine lettuce leaves
1 c chopped red cabbage
6 oz pineapple chunks, fresh
2 large granny smith apples diced in small chuncks
PICO DE GALLO
1 pt baby cherry tomatoes
1 diced red onion
2 tsp chopped fresh jalapeno pepper
pinch of pink topical sea salt
COMBINE ALL INGREDIENTS IN A SMALL BOWL COVER AND CHILL
HONEY LIME DRESSING
1/4 c dijon mustard
1/4 c honey
1 1/2 Tbsp organic cane sugar
1 1/2 Tbsp organic apple cider vinegar
1 1/2 tsp organic lime juice
1 Tbsp organic pineapple juice
COMBINE ALL INGREDIENTS IN A SMALL BOWL COVER AND CHILL

Steps:

  • 1. Marinate the chicken for at lease 6 hours. then cook chicken breast on grill 6 minutes per side. or until done.
  • 2. Combine lettuce and cabbage together and divide in your serving salad plates. put the pico de gallo over the lettuce.
  • 3. Put pineapples and apples over pic de gallo, then add dice chicken, then add your home made Honey Lilme Dressing.serve with small tortilla chips. Enjoy!!!!

TROPICAL CURRIED CHICKEN SALAD



Tropical Curried Chicken Salad image

Adapted from the recipe at Maxwell's Plum, a legendary New York restaurant now no longer with us.... :(

Provided by Raquel Grinnell

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons low sodium chicken broth
1 tablespoon mild curry powder
1 cup mayonnaise
2 tablespoons mango chutney (like Major Grey's)
1 tablespoon fresh lime juice
2 1/2 cups cooked chicken, diced
1 cup apple, diced and unpeeled (like Granny Smith)
1 cup pineapple chunk, preferably fresh
1/2 cup celery, diced
1/2 cup sweetened flaked coconut
1/3 cup dates, chopped
1/4 cup golden raisin

Steps:

  • Stir chicken broth and curry powder in small saucepan over medium heat until thick, about 3 minutes. Transfer to medium bowl and cool.
  • Whisk mayo, chutney, and lime juice into curry paste for dressing.
  • Mix chicken and all remaining ingredients in large bowl. Add 3/4 cup dressing; toss. Mix in remaining dressing by tablespoonfuls, if desired.
  • Season with salt and pepper as needed. Can be made 4 hours ahead; chill in refrigerator before serving.

Nutrition Facts : Calories 565, Fat 30, SaturatedFat 8.2, Cholesterol 80.9, Sodium 529.3, Carbohydrate 53.6, Fiber 4, Sugar 36.1, Protein 24.2

TROPICAL CHICKEN-PASTA SALAD



Tropical Chicken-Pasta Salad image

Imagine yourself on a beach feasting on this lusciously fruity chicken pasta salad. Now come back to reality and whip it up for your table tonight.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield Makes 6 servings, 2-1/3 cups each.

Number Of Ingredients 7

4 cups whole wheat fusilli pasta, uncooked
2 cups cut fresh green beans
3 cups chopped cooked chicken breasts
4 stalks celery, finely chopped
1/4 cup chopped PLANTERS Almonds, toasted
1/4 cup MIRACLE WHIP Light Dressing
1/4 cup KRAFT Lite Raspberry Vinaigrette Dressing

Steps:

  • Cook pasta in large saucepan as directed on package, omitting the salt and adding beans to the boiling water the last 4 min.; drain. Rinse with cold water; drain again. Place in large serving bowl.
  • Add chicken, pineapple, celery and nuts; mix lightly. Mix dressings until well blended. Add to salad; toss to coat.
  • Refrigerate 1 hour. Stir gently before serving.

Nutrition Facts : Calories 420, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 34 g

TROPICAL CHICKEN SALAD-QUICK AND EASY



Tropical Chicken Salad-Quick and Easy image

I created this recipe totally as a fluke. Looking for a little extra something when I made my chicken salad, looking in the fridge I saw my flavored Greek Yogurt and had an ah ha moment. It turned out great. You can use and combo of veggies, fruit, and yogurt you choose.

Provided by ELLA COMBS @EECJCC

Categories     Chicken Salads

Number Of Ingredients 10

1 - rotisserie chicken, deboned
1 - orange(each slice cut in thrids)
1 - celery stalk(chopped)
2 tablespoon(s) scallions(diced)
1/3 cup(s) toasted pecans(pieces)
1/2 - appled(diced with skin on or off)
2 - carrots, chopped
1 cup(s) greek yogurt(flavored, i used coconut but you can use orange, key lime, etc.
1 1/4 cup(s) mayonnaise dressing(not light, because with the yogurt it will be too watery)
1 pinch(es) salt and pepper

Steps:

  • Skin, debone, and chop chicken in bite size pieces. Place in serving bowl.
  • Cut up all vegetables and fruit as indicated above. Add to chicken.
  • Add salt and pepper to chicken. Mix the yogurt and mayo together and whip until smooth. Add dressing to chicken and lightly toss. chill for 1 hour, and serve.

QUICK AND EASY TROPICAL CHICKEN SALAD



Quick and Easy Tropical Chicken Salad image

I play cards with a woman who got this recipe from her Mother's 94 year old friend. She said she has been making this for years. It really is good.

Provided by Nikki Olschwanger @redheadcooking

Categories     Chicken Salads

Number Of Ingredients 7

- 1 can ( 12 1/2 oz.) chicken breast, drained well
- 1 can ( 8 oz) pineapple chunks, drained
- 1 can ( 11oz.) mandarin oranges, drained
- 1 stalk celery, chopped
- 1/2 tsp. garlic powder
- 1/3 cup mayonnaise
- 1/4 cup chopped pecans, walnuts, or almonds

Steps:

  • Break up chicken with fork. Combine with all other ingredients except oranges.
  • Stir until well mixed. Add oranges and serve.

TROPICAL CHICKEN SALAD



Tropical Chicken Salad image

Categories     Chicken     Salad     Summer     Lunch     Side     No-Cook

Number Of Ingredients 7

4 cups shredded grilled or roasted chicken breast
1 cup diced green onion (green and white parts)
1/4 cup thinly diced red onion
2 pieces diced red chile pepper (serrano for hot, jalapeno for mild)
1/2 cup fresh lime juice (must be fresh)
1 cup fresh grated coconut meat (must be fresh)
1 to 1 1/2 teaspoons salt to taste

Steps:

  • Combine all ingredients except lime juice and salt in a bowl and mix evenly
  • Mix salt with lime juice and pour into bowl with other ingredients.
  • Mix all ingredients well and let sit in the refrigerator at least 15 minutes
  • Prep Note: easiest way to shred fresh coconut meat is to use the small teeth of a cheese grater

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