Tropical Chicken Salad
Craving something fresh and vibrant? This Tropical Chicken Salad is your answer! Bursting with flavors of sweet pineapple, succulent chicken, and crunchy macadamia nuts, it’s the perfect easy weeknight dinner or party dish. Try it tonight!
Equipment
- Wooden Spoon
- Grater
- Mixing Bowl
- Chef's Knife
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
- to taste salt and pepper
- 1/2 cup toasted macadamia nuts
- 1/4 cup toasted shredded unsweetened coconut optional
Instructions
- 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.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator. Enjoy within a couple of days for the best taste.
- Freezing: This salad is not suitable for freezing due to its creamy components.
- Pairing: Serve it alongside grilled meats or seafood for a delightful meal.
- Variations: Try adding different fruits or nuts to customize the flavor.