Tropical fruit chicken salad


Make tropical fruit and chicken salad for a quick meal or to use any leftover chicken from yesterday's roast. The tropical fruit makes it different.


2 c chicken (cooked chicken, diced)
1 c celery (chopped)
3⁄4 c mayonnaise
1⁄2 t garam masala (or curry powder)
2 banana (large, sliced)
1⁄2 c coconut (flaked)
3⁄4 c nuts (salted, your choice)
1 cn pineapple (pneapple chunks, drained)
1 cn tangerine (mandarin orange, drained)


  1. In a small bowl, blend curry powder into the mayonnaise.
  2. Place diced chicken and celery in a large bowl. Add the curried mayonnaise and mix.
  3. Cover and chill for at least 30 minutes.
  4. Add the fruit just before serving, tossing lightly, and sprinkle toasted nuts on top.


Use this recipe to turn cooked chicken bought at the store in something more interesting.

Choose your favorite among peanuts, cashew halves, salted almonds or other.

Use 20 oz (600 g) pineapple can  - 11 oz (300 g) can mandarin segments.

6 servings
Preparation time
Cooking time
Total time
15 minutes