Best 7 Tropical Chicken Pasta Salad Recipes

TROPICAL CHICKEN-PASTA SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting the salt and adding beans to the boiling water the last 4 min.; drain. Rinse with cold water; drain again. Place in large serving bowl.
• Add chicken, pineapple, celery and nuts; mix lightly. Mix dressings until well blended. Add to salad; toss to coat.
• Refrigerate 1 hour. Stir gently before serving.

TROPICAL CHICKEN SALAD

Steps:

• Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for at least 30 minutes. , Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens if desired. Sprinkle with nuts.

TROPICAL SALSA-TOPPED CHICKEN SALAD

Steps:

• Drain fruit cups, reserving juice. In small bowl, mix 2 tablespoons reserved juice, the lime peel and salt. Add chicken pieces; toss to coat. Cover and refrigerate 15 minutes, stirring once.
• Meanwhile, in medium bowl, mix drained fruit, bell pepper, onions and cilantro; set aside.
• Heat 10-inch nonstick skillet over medium-low heat. Add chicken with marinade. Cook 6 to 8 minutes, stirring frequently, until chicken is brown on outside and no longer pink in center.
• In large bowl, toss spinach with remaining reserved juice. On 2 dinner plates, arrange spinach. Top with chicken and fruit mixture. Sprinkle with coconut.

MANDARIN CHICKEN PASTA SALAD

Steps:

• To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
• Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.
• To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.

TROPICAL CHICKEN SALAD PITA POCKETS

Steps:

• Rinse salad thoroughly in a colander; shake as dry as possible and place in a large bowl. Add chicken, pineapple, grapes, tomatoes, blueberries, and salad seasoning and mix together.
• Whisk mayonnaise and honey together in a separate bowl. Pour over salad mixture and toss until all ingredients are coated. Add almonds. Serve in pita pockets.

TROPICAL CHICKEN SALAD

Steps:

• 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.
• 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).
• 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.
• Next take chicken from the refrigerator and add pineapple chunks, sliced artichokes, sliced and quartered cucumbers, sliced grapes, and diced peaches.
• Add mayonaise mixture and toss with chicken and fruits and veggies.
• 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.

TROPICAL CHICKEN SALAD

Steps:

• Cook pasta, drain and rinse under cold water. Combine mayonnaise with a bit of the reserved juices from both the orange segments and pineapple chunks to thin down to sauce consistency. Place pasta, chicken, orange segments, pineapple chunks and celery in large bowl. Pour sauce, salt, pepper and tarragon over all and gently mix until well combined. Place in refrigerator for at least a couple of hours to blend flavours. Serve cold over a bed of shredded lettuce or in a large serving dish.