Tropical chicken salad
Kiwi, mango, and pineapple add a delicious sweet flavor to familiar chicken salad.
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Tropical Chicken SaladSkip to next paragraph
The Gourmand Mom
Amy Deline is a stay at home mom to three little boys. She’s a former early childhood educator with a lifelong passion for home-cooking. Amy is the author and photographer behind The Gourmand Mom, a blog which celebrates food through simple and perfectly seasonal recipes, fit for a gourmet feast among friends or a relaxed family dinner.
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2-1/2 cups cooked chicken, chopped or shredded*
2 green onions, sliced
1/3 cup mayonnaise
1/4 cup dijon mustard
1/2 cup salted cashews, coarse chopped
1 kiwi, diced
1/2 cup mango, diced (Click here for my photo guide on How to Dice a Mango)
1/2 cup pineapple, diced (Click here for my photo guide on How to Chop a Pineapple)
Salt and cayenne pepper, to taste
*You can use pre-cooked chicken, packaged or pulled from a rotisserie chicken. Alternately, you can cook boneless, skinless chicken breasts by placing them in a pot of water, bringing to a boil, and simmering for approximately 10-15 minutes, until cooked through.
Combine the chicken, green onions, mayonnaise, mustard, and cashews in a large container. Stir until well blended. Gently fold in the fruit. Season with salt and cayenne pepper, as desired. Refrigerate until serving.
Amy Deline blogs at The Gourmand Mom.
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