Bird of Paradise Chicken Salad

Total Time
Prep 1 hr
Cook 0 mins

A lovely tropical chicken salad.

Ingredients Nutrition


  1. Put the chicken in a large bowl; add in pineapple, grapes, and mango (if you are not serving right away, cover and refrigerate for up to 2 hours; if you refrigerate longer, the pineapple tends to give off its juices).
  2. To make the dressing: whisk the mayonnaise, orange juice, and zest together in a small bowl.
  3. Stir in 1/4 cup nuts.
  4. Pour the dressing over the chicken mixture; toss gently but thoroughly.
  5. Peel the papaya, using a vegetable peeler.
  6. Cut it in half, remove the seeds, and the cut it vertically into even slices.
  7. Line individual plates with lettuce leaves; mound the chicken salad in the middle of the plate; arrange papaya slices around the salad along with a cluster of grapes.
  8. Sprinkle with remaining nuts; serve immediately.
Most Helpful

I wasn't sure I would like chicken salad with fruit. The only fruit I had on hand was pineapple, so I just used it. Having no macadamias (my tree has nuts, they just are not ready) on hand, I used walnuts. I added 2 stalks of celery chopped. For flair, I put tomato wedges around it like a star. When I tasted it, I felt it cried out for salt and pepper. I will make chicken salad with fruit again and hope to do this one again when I have all the fruits at hand.

Ambervim April 08, 2011