Tropical Layered Chicken Salad Recipes

TROPICAL LAYERED CHICKEN SALAD

Steps:

• Place the first five ingredients in blender. While processing, gradually add oil in a steady stream; set aside., Sprinkle chicken with 1/2 teaspoon salt and pepper; place on greased grill rack. Grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer reads 165°. Cool slightly and chop into 1/2-in. pieces., Layer lettuce, chicken, pepper and mangoes in a 3-qt. dish. In a large bowl, gently combine avocado, onion, cilantro, jalapeno, lime juice and remaining salt. Spoon over mangoes. Refrigerate 30 minutes. Just before serving pour vinaigrette over salad. If desired, sprinkle with tortilla chips.

OVERNIGHT LAYERED CHICKEN SALAD

Steps:

• Spread lettuce evenly in a wide 4-quart glass serving bowl.
• Top with a layer each of bean sprouts, water chestnuts, onions, cucumber and chicken.
• Pat pea pods dry and arrange on top.
• In a small bowl, stir together mayonnaise, curry powder, sugar and ginger.
• Spread mayonnaise mixture evenly over pea pods.
• Cover and refrigerate for several hours or until the next day.
• Just before serving, garnish with nuts and tomato halves.
• To serve, use a spoon and fork to lift out servings, scooping down to the bottom of the dish to include all layers.

TROPICAL CHICKEN SALAD

Steps:

• In a mixing bowl, combine the chicken, celery, mango, water chestnuts, pineapple, mandarin oranges, mayonnaise, sour cream and coconut extract. Mix together well and refrigerate 1 to 2 hours before serving.