Tropical Chicken Salad Recipe

Tropical Chicken Salad Recipe
Grilled Nectarines

Canyon Ranch in Miami's South Beach serves some of the World's Best Spa Cuisine like this citrusy, healthy chicken salad that gets a touch of creaminess from lite coconut milk.

Deliver Ingredients


For the salad dressing:

  • ½ cup lite coconut milk
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon sea salt
  • Pinch of freshly ground black pepper

For the chicken salad:

  • Four 4-ounce boneless, skinless chicken breast halves
  • 2 cups mixed salad greens
  • ½ cup diced fresh pineapple
  • ½ cup diced fresh papaya
  • ½ cup diced fresh mango
  • ½ cup diced, deseeded tomatoes


For the salad dressing:

In a small bowl, combine all ingredients for the dressing and set aside.

For the chicken:

Preheat grill or broiler. Grill or broil chicken breasts for 3-5 minutes on each side or until internal temperature reaches 165 degrees.

In a large bowl, toss together greens, pineapple, papaya, mango and tomatoes. Add the dressing and toss until well combined.

Evenly divide the salad onto 4 plates and top each serving with 1 chicken breast.

Chicken Salad Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Salad Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.

Chicken Salad Wine Pairing

Pinot noir, gamay, merlot, zinfnadel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken.