Tropical Chicken Salad

Tropical Chicken Salad is full of red grapes, pineapple, macadamia nuts, and shredded coconut for a tropical twist on chicken salad. Packed full of sweet and savory flavors, this is anything but a bland chicken salad.

Tropical Chicken Salad with pineapple, grapes, and macadamia nuts

 

Serve on a bed of lettuce, wrapped in a tortilla, or on a fresh roll for a spectacular summer lunch.

Tropical Chicken Salad with pineapple, grapes , and macadamia nuts

 

The chicken is first marinated in a mixture of pineapple juice, soy sauce, and brown sugar and then grilled for maximum flavor.

Tropical Chicken Salad with pineapple, grapes, and macadamia nuts

 

A mixture of sour cream and mayonnaise flavored with ground ginger and curry powder makes Tropical Chicken Salad super creamy.

Tropical Chicken Salad with pineapple, grapes, and macadamia nuts

 

This chicken salad recipe is easily customizable. Don’t like coconut? Leave it out. Switch the pineapple out for apples or mango. If you don’t have macadamia nuts, almonds or pecans are perfectly acceptable.

Tropical Chicken Salad is perfect for when you want a chicken salad that is a little out of the ordinary.

Tropical Chicken Salad with pineapple, grapes, and macadamia nuts

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Tropical Chicken Salad with pineapple, grapes, and macadamia nuts
Print
Tropical Chicken Salad
Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
 

Tropical Chicken Salad is full of red grapes, pineapple, macadamia nuts, and shredded coconut for a tropical twist on chicken salad.

Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 482 kcal
Author: Christin Mahrlig
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
  • salt and pepper to taste
  • 1/2 cup toasted macadamia nuts
  • 1/4 cup toasted shredded unsweetened coconut, optional
Instructions
  1. 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.
  2. Coat grill grates with oil and heat grill to medium-high heat.
  3. Grill chicken on both sides until cooked through, about 5 minutes per side.
  4. Let chicken cool 10 minutes and then cut into bite-sized pieces.
  5. In a large bowl, stir together mayonnaise, sour cream, lemon juice, curry powder, and ginger.
  6. Fold in chicken, grapes, pineapple, and green onion. (Note: you may want to cut the pineapple into smaller pieces).
  7. Season to taste with salt and pepper.
  8. Sprinkle macadamia nuts and coconut over the top.
  9. For best flavor, refrigerate for at least an hour before serving.

More Tropical Recipes

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Pineapple Macadamia Slaw

13 thoughts on “Tropical Chicken Salad

  1. What a fantastic twist on chicken salad! I love all the tropical flavors along with the ginger and curry in here! Coconut, pineapple and macadamia nuts are the best together!

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