• Mini BBQ Chicken Pizzas
  • Ooey Gooey Volcano Cake
  • 15 minute Ravioli Soup
  • Peanut Butter Gluten Free Cookies
  • Vanilla Oreo Cupcakes

Tropical Chicken Salad



So I’ve always been a huge fan of chicken salad sandwiches. In fact, my favorite part about attending wedding receptions is that they often serve mini chicken salad sandwiches and that is always the first thing to be piled on my plate. Well this Tropical Chicken Salad recipe is a unique twist to the traditional chicken salad I am accostomed to. I will admit, I was a little hesitant about how it would turn out. Man was I delighted though,  when I tasted it for the first time . It is definitely one of the best chicken salad recipes I have ever sunk my teeth into ….if not the very best! I couldn’t stop indulging in this stuff. The fun part about it is that it can either be served either as a side salad to a meal or you can easily slap it on a bun or roll and have a delicious meal in and of itself. Plus you have 4 out of the 5 food groups all packed on 1 little roll. Fruit…veggie….protein….grain….and of course a little bit of fat for taste. Can’t forget that :) Trust me, this will not be the last time I will be making this delicious Tropical Chicken Salad Recipe. I seriously can’t wait to make it again!

Tropical Chicken Salad
Prep time
Total time
Recipe type: Salad
Serves: 8-10 servings
  • 2 cups cubed, cooked chicken
  • 1 cup chopped celery
  • 1 cup mayonnaise
  • ½ tsp. curry powder
  • 1 lg. can chunk pineapple, drained
  • 2 large firm bananas, diced
  • 1 large can mandarin oranges, drained
  • ½ cup flaked coconut
  • ¾ cup salted peanuts or cashew halves
  1. Combine the mayonnaise and curry powder in a small bowl.
  2. In a large bowl mix together the chicken, celery and mayonnaise mix.
  3. Cover and chill in the refrigerator for about 30 minutes.
  4. When ready to serve, add the pineapple, oranges, bananas, coconut, nuts and toss gently.
Serve on salad greens, or on a bakery roll! Delicious!

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