Tropical Walnut Chicken Salad Recipe
Make Tropical Walnut Chicken Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Prepare fruit and vegetables
If using fresh pineapple and mango, peel and core/seed, then chop into roughly 1/2-inch pieces. Drain canned pineapple well. Dice the red bell pepper and slice the celery and green onion thinly. Chop the cilantro and set all prepared produce aside.
- 2
- 3
Combine salad base
In a large mixing bowl, add the shredded cooked chicken, chopped pineapple, diced mango, diced red bell pepper, sliced celery, sliced green onion, chopped cilantro, and cooled toasted walnuts. Toss gently to combine so pieces are evenly distributed.
Dressing
- 4
Make dressing
In a medium bowl or jar, whisk together the Greek yogurt, mayonnaise (if using), lime juice, honey, Dijon mustard, olive oil, ground ginger, red pepper flakes (if using), salt, and black pepper until smooth and emulsified. Taste and adjust seasoning — add a little more honey for sweetness, more lime for brightness, or a pinch more salt to enhance flavors.
- 5
Dress the salad
Pour about three-quarters of the dressing over the chicken-fruit mixture. Gently fold with a rubber spatula or large spoon until everything is lightly coated. Add more dressing to reach your desired creaminess. Refrigerate the dressed salad for at least 15 minutes to let flavors meld, or up to 2 hours for best flavor. Reserve any remaining dressing for serving.
- 6