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Tropical Chicken Salad

Tropical Chicken Salad

4 cups cooked and chopped chicken 

¾ cup chopped celery

1 cup slivered almonds, lightly toasted

1 (8-ounce) can sliced water chestnuts, drained

1 (20-ounce) can pineapple chunks, drained

1 pound green or red grapes, divided

Black and white pepper to taste

1½ cups Hellmann’s mayonnaise

1 tablespoon soy sauce

1 teaspoon curry

For garnish: lettuce, cantaloupe, frosted grapes, and sliced almonds

Combine chicken, celery, almonds, water chestnuts, pineapple, half of grapes, and peppers. For dressing, whisk together mayonnaise, soy sauce, and curry. Stir dressing mixture into chicken mixture. Serve salad on lettuce with cantaloupe slices. Garnish with frosted grapes and slivered almonds.

Yield: 12 servings

For frosted grapes, wet grapes, and dip in lime Jell-O mix. Dry on wire rack.




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