Tropical Salsa Topped Chicken Salad Recipes

TROPICAL CHICKEN SALAD

Tropical Chicken Salad image

Tropical Chicken Salad is full of red grapes, pineapple, macadamia nuts, and shredded coconut for a tropical twist on chicken salad.

Provided by Christin Mahrlig

Categories Salad

Time 55m

Number Of Ingredients 17

Ingredients

3 boneless chicken breasts
1/4 cup pineapple juice, (from the 8-ounce can listed below)
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon lemon juice
3/4 teaspoon curry powder
1/4 teaspoon ground ginger
1/2 cup red grape halves
1 (8-ounce) can pineapple chunks, (juice reserved for marinade)
2 green onions, (sliced)
salt and pepper to taste
1/2 cup toasted macadamia nuts
1/4 cup toasted shredded unsweetened coconut, (optional)

Steps:

Place chicken in a large ziptop bag. Add pineapple juice, soy sauce, brown sugar, and ginger. Shake to mix and coat the chicken. Let marinate 30 minutes.
Coat grill grates with oil and heat grill to medium-high heat.
Grill chicken on both sides until cooked through, about 5 minutes per side.
Let chicken cool 10 minutes and then cut into bite-sized pieces.
In a large bowl, stir together mayonnaise, sour cream, lemon juice, curry powder, and ginger.
Fold in chicken, grapes, pineapple, and green onion. (Note: you may want to cut the pineapple into smaller pieces).
Season to taste with salt and pepper.
Sprinkle macadamia nuts and coconut over the top.
For best flavor, refrigerate for at least an hour before serving.

Nutrition Facts : Calories 482 kcal, ServingSize 1 serving

SALSA CHICKEN SALAD

Salsa Chicken Salad image

Categories Salad Chicken turkey No-Cook Quick & Easy Wheat/Gluten-Free Mayonnaise Avocado Bell Pepper Cilantro Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 6

Ingredients

1/3 cup mayonnaise (regular or low-fat)
1/4 cup spicy purchased red salsa
4 tablespoons chopped fresh cilantro
8 ounces diced cooked chicken or turkey (about 2 cups)
1 red or yellow bell pepper, thinly sliced
1 ripe avocado, peeled, thinly sliced

Steps:

Stir mayonnaise, salsa and 3 tablespoons cilantro in medium bowl to blend. Add chicken and toss to coat. Season salad to taste with salt and pepper. Let stand 10 minutes to blend flavors.
Arrange bell pepper and avocado slices decoratively on plates. Mound salad atop vegetables, dividing equally. Sprinkle salads with remaining 1 tablespoon cilantro and serve.

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

Ingredients

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

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

Ingredients

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.

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