Bird of Paradise Chicken Salad

READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • To make the dressing: whisk the mayonnaise, orange juice, and zest together in a small bowl.
  • Stir in 1/4 cup nuts.
  • Pour the dressing over the chicken mixture; toss gently but thoroughly.
  • Peel the papaya, using a vegetable peeler.
  • Cut it in half, remove the seeds, and the cut it vertically into even slices.
  • 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.
  • Sprinkle with remaining nuts; serve immediately.
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