Tropical Chicken Salad

Total Time
32mins
Prep
20 mins
Cook
12 mins

This is a recipe that I have been tweaking for sometime, beginning last summer. I checked out the ingredients listed and it hit me! I will tweak it with some of these things that I wouldn't have thought of before had it not been for this contest! This is delicious and perfect for a luncheon with friends or just for family out on the deck this summer! Bon Appetite my friends!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Grill 1 1/2 inch thick chicken breasts in George Foreman Grill on medium, for 12 minutes or until juice runs clear. Cool and cut into 1/2 inch pieces and chill in refrigerator til time to use.
  2. In a large bowl combine 2 Tbs. minced shallots, 1 minced clove of garlic, 1 teaspoon celery leaves, 2 teaspoons sea salt, 1/2 teaspoons ground pepper, 1/2 teaspoons dill leaves, 3/4 cup mayonaise (I use mayonaise with extra-virgin olive oil in it).
  3. Then add 4 wedges of the cheese and 2 teaspoons of lemon juice. Mix well until the cheese is well incorporated with the mayo mixture and is creamy.
  4. Next take chicken from the refrigerator and add pineapple chunks, sliced artichokes, sliced and quartered cucumbers, sliced grapes, and diced peaches.
  5. Add mayonaise mixture and toss with chicken and fruits and veggies.
  6. Chill for 2- 3 hours and serve on croissants, breads of your choice or on a bed of Romaine or Spinach leaves and sliced grape tomatoes for garnish. Add a bunch of red grapes too for color.
Most Helpful

4 5

I thought this was lovely! I have never heard of dried celery leaves so I used fresh. I like how the cheese 'disappears' into the dressing as I don't care much for eating unmelted cheese as such. I think it would be a good idea to halve or quarter the pineapple chucks so they'll be similar size to the other ingredients. I served this in pita breads. A well written contest recipe! Best of luck to you!