Caribbean Chicken Ambrosia


Caribbean Chicken Ambrosia

Caribbean Chicken Salad
15 Min

When you're feelin' hot, hot, hot, wouldn't it be nice to have a refreshing taste of the tropics in the form of a salad? This fruity chicken salad recipe is perfect for those summer days you'd like to spend in a paradise of flavor. So enjoy our Caribbean Chicken Ambrosia poolside, while the tropical breeze carries you away to creamy chicken salad satisfaction. 

What You'll Need

  • 1 cup sour cream
  • 3 tablespoons confectioners' sugar
  • 2 cups diced cooked chicken
  • 2 firm bananas, cut into 1/2-inch-thick slices
  • 3 celery stalks, chopped
  • 1 (15.25-ounce) can pineapple chunks, drained
  • 1 (11-ounce) can mandarin oranges, drained
  • 1/2 cup flaked coconut (see Note)
  • 1/2 cup cashew pieces
  • 1/8 teaspoon black pepper
  • 6 leaves Bibb or romaine lettuce

What to Do

  1. In a large bowl, combine sour cream and confectioners' sugar; mix well. Stir in remaining ingredients except lettuce; toss until thoroughly mixed.
  2. Place lettuce on a serving platter or divide among 6 serving plates; top with chicken mixture. Serve immediately.

Test Kitchen Tips

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There are some good suggestions here. If I make it, I will use a greener banana, maybe not so much of it or use papaya instead. I wonder if you could use a little honey instead of powdered sugar. Jerk seasoning is interesting. I'll try a sample on a couple of tablespoons before committing! thanks cooks!

green grapes and papaya was good instead of bananas was fab..

I made this salad over the weekend and it was a hit with everyone in my family. If the banana taste is overwhelming it may be that they were to ripe. You should use very firm bananas with some green on them. It will make the banana flavor milder.

I think there no recipe for this article...

I made this recipe today, following it exactly. I hate to waste food. This was a total waste! I love every ingredient in the list, but this combination was really awful. The banana overwhelmed every other taste. I think it might have actually been edible if I had omitted the banana, but I like to follow a recipe as directed on the first run. Did your test kitchen even make this recipe. If yes, did they eat it?

I made this but used a jerk seasoning on the chicken so that I had a spicy and sweet. The banana must not be ripe but more of a skin of green yellow. For a change instead of using Toasted coconut. Use Fried plaintain chips.


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