Recipes // Salads // Tropical Chicken Salad

Tropical Chicken Salad

YIELD: 6 to 8 servings
I figured out how to use very little mayonnaise in this chicken salad, instead moistening it with a mix of succulent fruit. And by poaching the chicken breasts in low-sodium chicken broth with celery and carrots, they become super-tender and juicy without any added fat.
  • 2 pounds skinless boneless chicken breasts
  • 32 ounces (4 cups) low-sodium chicken broth
  • 3 stalks celery
  • 2 carrots
  • 1 clove garlic, peeled
  • 3/4 cup minced fresh chives, plus extra for garnish
  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon freshly squeezed orange juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup 1/4-inch-cubed fresh pineapple
  • 1 cup 1/4-inch-cubed fresh mango
  • 3/4 cup almonds, coarsely chopped
  1. Place the chicken breasts in a large pan or Dutch oven.
  2. Add the chicken broth, celery, carrots, and garlic.
  3. Cover, bring to a boil over high heat, and then immediately reduce to a simmer.
  4. Cook 20 minutes, or until the chicken is cooked through and no longer pink.
  5. Drain the chicken and set aside to cool.
  6. Discard the broth and vegetables.
  7. When the chicken is cool, cut into 1/2-inch chunks and place in a large bowl.
  8. In a separate bowl, combine the chives, mayonnaise, orange juice, salt, and pepper.
  9. Add to the chicken and stir until completely distributed.
  10. Stir in the pineapple, mango, and almonds and transfer to serving plates.
  11. Garnish with chives and serve.
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