Chicken Salad in the Tropics |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A clipped out recipe I found that I really enjoy as it uses bananas and coconut along with the standard mandarin oranges in most fruity chicken salads. I love serving this over baby romaine lettuce and with mini croissants. Allow 30 minutes of chill time before serving. (Prep time does not include time to cook the chicken) Ingredients:
2 cups chicken breasts, cooked and cubed |
1 cup celery, chopped |
1 cup light mayonnaise |
1/2 teaspoon pepper |
1 (20 ounce) can pineapple chunks in juice, drained |
2 large firm bananas, sliced |
1 (11 ounce) can mandarin oranges, drained |
1/2 cup flaked coconut |
3/4 cup salted cashews (or peanuts) |
salad greens, for salad base |
Directions:
1. Place cooked chicken and celery in a large bowl.
2. Combine mayonnaise with the pepper and add to the chicken mixture and mix well.
3. Cover and chill for at least 30 minutes.
4. Before serving, add the pineapple, bananas, oranges, and coconut; toss gently.
5. Serve on salad greens and sprinkle with nuts on top.
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