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Caribbean Chicken Salad

(5 Votes)

When you're feelin' hot, hot, hot, wouldn't it be nice to have a taste of the tropics in a whole-meal salad? Our Caribbean Chicken Salad features so many great tropical flavors, you might consider eating it poolside!

What You'll Need:
  • 1 cup sour cream
  • 3 tablespoons confectioners' sugar
  • 2 cups cooked diced chicken
  • 2 firm bananas, cut into -inch-thick slices
  • 3 celery stalks, chopped
  • 1 (20 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
  • 1 head iceberg lettuce, shredded
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 shredded lettuce on a serving platter or divide among 4 to 6 serving plates; top with chicken mixture. Serve immediately.

To enhance the flavor of the coconut, spread it on a baking sheet and bake in a 350 degrees F. oven for 2 to 3 minutes, or until golden brown.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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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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