Chicken Salad In The Tropics Food

HEALTHY TROPICAL CHICKEN WALDORF SALAD

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 SALAD

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.

CHICKEN SALAD IN THE TROPICS

Steps:

• To prepare the dressing, whisk together in a small bowl the orange juice, pineapple juice, parsley, lime juice, soy sauce, olive oil, sesame oil, honey and pepper.
• Prepare the salad in a large bowl by tossing the mixed greens with the dressing. Divide dressed greens on four different plates. Arrange chicken in the middle of the plate. Arrange papaya (or mango), pineapple, avocado, bell, pepper, avocado, black beans, and cheese in "triangles" surrounding chicken.

TROPICAL BLACKENED CHICKEN SALAD

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.

TROPICAL CHICKEN SALAD

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.

TROPICAL CHICKEN WALDORF SALAD

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.

TROPICAL CHICKEN SALAD

Steps:

• Mix sour cream and mustard in large bowl until well blended.
• Add remaining ingredients; mix lightly.
• Serve on a bed of lettuce, wrapped in flour tortillas (6 inch) or as a sandwich filling between 2 bread slices.

TROPICAL LAYERED CHICKEN SALAD

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.