Caribbean Chicken Salad.
Submitted by trixx
Tropical chicken salad with rice, pineapple, banana, grapes, and coconut in a light yogurt-mayo dressing. No cooking required, just toss and serve for a refreshing lunch in 10 minutes.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
10 minThis is the chicken salad that packed lunches dream about.
Cooked rice gets tossed with pineapple, banana, black grapes, and sultanas, then dressed in a light mix of yogurt, mayo, and coconut with a pinch of chili powder for warmth.
It’s fruity and savory at the same time, with enough texture from the grapes and coconut to keep things interesting bite after bite.
No cooking involved beyond the rice and chicken, so it comes together in about 10 minutes flat.
Chef Tips
- Toss the banana slices in the lemon juice right away to keep them from browning.
- Use cold rice for the best texture. Freshly cooked rice can turn the salad mushy and warm.
- The chili powder is listed as optional, but a tiny pinch really ties the sweet and savory elements together.
Variations
- Swap the chicken for cooked shrimp to lean even more into the Caribbean vibe.
- Add diced mango in place of the banana for a tangier, more tropical version.
- Stir in some chopped cashews for extra crunch.
Ingredients
Directions
Mix together the rice, pineapple, banana, grapes and lemon juice.
In a small bowl combine the sultanas, coconut, yoghurt, maynaisse and chili powder if using.
Add the chicken and rice mixture, stirring well to coat.
Season with salt and pepper.
- Serve garnished with lemon slices and parsley sprigs.
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