Tropical Chicken Salad

Here's a pretty dish that makes a festive and delicious lunch!

Posted in , Jul 17, 2013

Sherry Gore's Tropical Chicken Salad


2 c. cooked chicken, cubed 2 large, firm bananas, sliced
1 c. celery, chopped 1 11-oz. can mandarin oranges, drained
1 T. Dijon mustard ¾ c. mayonnaise
1 c. mayonnaise ½ c. flaked coconut
½ to 1 tsp. curry powder Salad greens (optional)
1 20-oz. can chunk pineapple, drained ¾ c. salted peanuts or cashew halves


1. Place chicken and celery in a large bowl.

2. Combine mayonnaise and curry powder. Add to chicken mixture and mix well.

3. Cover and chill for at least 30 minutes.

4. Before serving, add pineapple, bananas, oranges and coconut; toss gently.

5. Serve on salad greens if desired. Sprinkle with nuts.

Serves 4 to 6.

Nutritional Information (6 servings with no greens):  Calories: 660; Fat: 44g; Cholesterol: 80mg; Sodium: 430mg; Total Carbohydrates: 39g; Dietary Fiber: 6g; Sugars: 28g; Protein: 30g.

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Taken from Simply Delicious Amish Cooking by Sherry Gore. Copyright © 2013. Used by permission of Zondervan.

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