Tropical Chicken Pecan Salad Food

TROPICAL CHICKEN SALAD

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.

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.

PECAN CHICKEN SALAD

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

TROPICAL CURRIED CHICKEN SALAD

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.

CHICKEN PECAN SALAD

Steps:

• In a bowl, combine chicken and celery. In another bowl, combine mayonnaise, sour cream, lemon juice and salt. Pour dressing over chicken; toss well to coat. Refrigerate. Just before serving, toss with bacon and pecans. Serve on lettuce with tomato garnish.

TROPICAL CHICKEN SALAD

Steps:

• Mix all ingredients together in a large bowl.
• Chill and serve on a lettuce leaf garnished with the chopped parsley.

TROPICAL CHICKEN SALAD

Steps:

• Cook pasta, drain and rinse under cold water. Combine mayonnaise with a bit of the reserved juices from both the orange segments and pineapple chunks to thin down to sauce consistency. Place pasta, chicken, orange segments, pineapple chunks and celery in large bowl. Pour sauce, salt, pepper and tarragon over all and gently mix until well combined. Place in refrigerator for at least a couple of hours to blend flavours. Serve cold over a bed of shredded lettuce or in a large serving dish.

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.