Chicken Salad in the Tropics

Total Time
Prep 15 mins
Cook 30 mins

A clipped out recipe I found that I really enjoy as it uses bananas and coconut along with the standard mandarin oranges in most fruity chicken salads. I love serving this over baby romaine lettuce and with mini croissants. Allow 30 minutes of chill time before serving. (Prep time does not include time to cook the chicken)

Ingredients Nutrition


  1. Place cooked chicken and celery in a large bowl.
  2. Combine mayonnaise with the pepper and add to the chicken mixture and mix well.
  3. Cover and chill for at least 30 minutes.
  4. Before serving, add the pineapple, bananas, oranges, and coconut; toss gently.
  5. Serve on salad greens and sprinkle with nuts on top.
Most Helpful

Very good salad!! I made with leftover chicken from Hawaiian Chicken and it was perfect for this salad. I loved the taste of the bananas and coconut and liked that it didn't need dressing on it, the chicken salad mixture was moist enough. Was a great, quick salad to start the week with. Made for Newest Zaar.

AZPARZYCH July 19, 2010

I almost always have (in the freezer) cooked & diced chicken breast, but for this recipe I had to use some that was shredded! Other than that, though, I followed your recipe & was very satisfied with the results! We've had similar salads before, but I don't think we've ever had one that included coconut and cashews (2 ingredients that we DO enjoy)! Moist & tasty ~ A most satisfying salad! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]

Sydney Mike July 18, 2010