Tropical Curry Chicken Salad with Pineapple and Cashews
This tropical curry chicken salad is creamy, crunchy, and just a little unexpected. Tender chicken and crisp celery get coated in a light curry dressing, then tossed with juicy pineapple, sweet mandarin oranges, flaked coconut, and crunchy cashews. Serve it over salad greens or pile it into a buttery croissant. Either way, it's a lunch worth repeating.
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.