Tropical Curry Chicken Salad with Pineapple and Cashews
This tropical curry chicken salad will have you doing a happy dance at your refrigerator! It’s a curry chicken salad recipe unlike any other…pineapple chunks, sweet mandarin oranges, flaked coconut, and crunchy cashews come together in a creamy, lightly spiced dressing.
Whether you serve it over crisp lettuce or tuck it into a buttery croissant, this one is a keeper!
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My Lifelong Love Affair with Chicken Salad
If you put me in a restaurant at lunchtime, there’s a very good chance I’m ordering chicken salad.
Classic chicken salad with creamy mayo and crunchy celery? Yes!
Something a little more interesting? Also yes! I’m an equal opportunity enthusiast!
I remember the first time I had Waldorf salad as a kid.
Grapes! Walnuts! On chicken salad!
I thought it was the most chi-chi thing I had ever tasted. (Still do, honestly.)
That moment sort of opened a door for me…chicken salad could be an adventure.
This tropical version? It’s one of the best adventures yet!
Key Notes
- A fresh fruity and savory twist on the traditional chicken salad.
- Made with tender chicken, crisp celery, and a creamy curry dressing.
- Loaded with juicy pineapple, sweet mandarin oranges, flaked coconut, and crunchy cashews.
- Serve over salad greens for a light lunch or tuck into a buttery croissant for something a little more special.
Why This Curry Chicken Salad Recipe Works
The magic here is balance.
You’ve got savory, creamy, sweet, crunchy, and just a whisper of spice all in one bowl.
The yellow curry powder brings that warm, earthy flavor without being overpowering. The pineapple adds a little sweetness and juiciness. The mandarin oranges are tender and bright. And those crunchy cashews? They are the finishing touch that makes every single bite interesting.
This is also a beautifully flexible recipe. It works beautifully as a light lunch over butter lettuce or any salad greens you love.
It works tucked into a lettuce wrap for something a little lighter.
And honestly, if you pile it into a buttery croissant, you are living your best life. That’s my personal preference for a lazy Sunday lunch… just saying.
Missy’s Tip: The Curry Question
Not all curry powders are created equal. A standard yellow curry powder is what you want here. And 1/2 teas. is enough to give you that lovely warmth without taking over. If you like a little more heat, a tiny pinch of cayenne pepper alongside your curry is a great option. Taste as you go!
What You’ll Need
Here’e the beautiful thing about this recipe…it’s mainly pantry and grocery store staples. No hunting down specialty ingredients. Here’s what goes into it:
- 2 cups cubed cooked chicken (rotisserie chicken is a great way to keep this easy…store-bought rotisserie chicken works perfectly and saves so much time.)
- 1 cup chopped celery
- 1 cup mayonnaise
- 1/2 teas. yellow curry powder
- 1 can (20 oz.) chunk pineapple, drained
- 2 large, firm bananas, sliced (firm is key here…you don’t want them going mushy)
- 1 can (11 oz.) mandarin oranges, drained
- 1/2 cup flaked coconut
- 3/4 cup cashew halves
- Salad greens or croissants for serving
How to Make This Delicious Curry Chicken Salad
This comes together quickly, which makes it a perfect recipe for busy weeks. Here’s the process:
Prep the Chicken Base
Add your cubed cooked chicken and crisp celery to a large bowl.
If you’re starting with leftover chicken or leftover rotisserie chicken, just make sure it has cooled completely before you start. Cut or shred it into small pieces so every forkful has a good mix of everything.
Make the Creamy Dressing
In a medium bowl, whisk together the mayo and curry powder until well combined. That’s your entire creamy dressing…simple and perfect!
Taste it at this point. If you want a little more warmth, add a touch more curry. A tiny pinch of garlic is also lovely here if that is in your favorite flavors wheelhouse.
Combine and Chill
Pour the curry mayo over the chicken mixture and stir until everything is well coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes.
This step is important! The chilling time lets all those flavors come together and the chicken really soaks up that creamy dressing.
Add the Good Stuff
Just before serving, gently fold in the pineapple, banana slices, mandarin oranges, and coconut. You want toss gently here…the fruit is delicate and you don’t want to break it up. (The bananas are especially need a light hand.)
Serve and Smile
Pile your delicious curry chicken salad over a bed of crisp salad greens, Scatter those crunchy cashews right on top so they stay perfectly crunchy.
Serve immediately and watch it disappear!
The Croissant Option
Want to make this into the most glorious sandwich of your week? Skip the salad greens and pile this curry chicken salad into a large, flaky buttery croissant. The slightly sweet pastry plays perfectly with the tropical fruit flavors. It’s a great option for a special lunch or a pretty brunch spread.
Tropical Curry Chicken Salad with Pineapple and Cashews
Equipment
- 1 large bowl
- 1 small bowl
- 1 collander
- 1 mixing spoon
- measuring spoons
Ingredients
- 2 cups cubed cooked chicken
- 1 cup chopped celery
- 1 cup mayonnaise
- 1/2 tsp curry powder
- 1 20 oz. can chunk pineapple, drained
- 2 large bananas, sliced
- 1 11 oz. can mandarin oranges, drained
- 1/2 cup flaked coconut
- salad greens
- 3/4 cup cashew halves
- Optional croissants
Instructions
- Place the chicken and celery in a large bowl.
- In a small bowl, mix together the mayonnaise and curry powder. Add to the chicken mixture and mix well.
- Cover and chill the mixture for at least 30 minutes.
- Before serving, add the pineapple, bananas, oranges, and coconut. Toss gently.
- Serve on salad greens and sprinkle with the cashew nuts.
Tips for the Best Chicken Salad
A few things I’ve learned from making this (and many other chicken salad recipes) over the years:
- Use firm bananas. Ripe but firm. If they’re too soft, they’ll get lost in the mix and turn the whole thing mushy.
- Drain your canned fruits well. Give both the pineapple and the mandarin oranges a good drain and even a gentle pat with a paper towel. Extra liquid will thin your creamy dressing.
- Don’t add the cashews until serving. If you mix them in too early, they soften up and loose that satisfying crunch. Add them right on top at the end.
- Tender chicken makes all the difference. Whether you’re using chicken breasts you’ve poached yourself, or rotisserie chicken from the grocery store, make sure its juicy and not dried out.
- Sour cream swap: If you want a slightly tangier dressing, you can swap out a few tablespoons of the mayo for sour cream. A little lemon juice also brightens everything up nicely.
More Recipes to Love at SHD
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avocado corn chicken salad
symphony brownie bars
Storing Your Leftovers
Here’s the thing about this particular curry chicken salad recipe…the fruit makes it best enjoyed the day it is made. Or, at most, the day after. The bananas will soften with time and the whole texture changes.
To store: Separate the fruit from the chicken if possible. Keep the dressed chicken base in an airtight container in the refrigerator for up to 3 days. Add fresh fruit and cashews right before serving.
If you’ve already combined everything, it will keep for about 1 day in an airtight container before the texture starts to change. It will still taste delicious…it just won’t have the same fresh, crunchy quality.
Make Ahead Tip
The chicken and celery mixture with the curry dressing can absolutely be made the night before. Just keep it covered in the refrigerator and stir in all the fruit, coconut and cashews right before you’re ready to serve. This is a great way to get ahead for a luncheon or potluck.
One Last Bite
This tropical curry chicken salad is one of those recipes that earns you serious compliments at the table.
It looks beautiful, it tastes even better, and it comes together so quickly!
Whether it’s lunch for yourself, a dish to bring to a gathering, or just a delicious food moment in the middle of an ordinary Tuesday… this one delivers every single time.
Cheers!
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hi! I’m missy. so nice to meet you!
“Decorate with Joy! Live with Happiness!”
I truly believe that your home should be a reflection of your personality, a space where you feel free to express yourself and create a sanctuary that feels uniquely yours.
I love creating mood boards, hunting down unique home décor treasures, tackling easy DIY projects, and gathering with family and friends for a delicious meal.
Homes are meant to be enjoyed, filled with laughter, and shared with the people you love!
– cheers! –
Grab These for Your Kitchen
This is such an interesting combination. I think I’m going to have to give it a try!
Hi Susan, Let me know if you like it!
Girl, I can hardly wait to make this next week for my Mahjong ladies! They will be blown away! And thank you for sharing it on Farmhouse Friday. I’m featuring it tomorrow. pinned
Yum! This sounds delish!
Thank you, Kim! And thank you for sharing it with your blog community!