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Tropical Chicken Salad Recipe


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.


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.