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toss together in mixing bowl
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put in serving bowl
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close up
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more chicken, less dressing
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This is a nice, chunky chicken salad meant to be a main dish (not a filling for a sandwich) with fresh pineapple and green grapes ~ tossed with a creamy citrus dressing. It's also beautiful to look at, and would be perfect for a ladies luncheon ~ served in a large glass salad bowl or on individual plates lined with a butter lettuce leaf. My husband and I also like it as a light supper on hot summer nights. Simmer your own boneless, skinless chicken breasts and then you'll also have some fresh chicken broth to refrigerate and use another night.
TROPICAL CHICKEN SALAD with CREAMY CITRUS DRESSING
1/2 lb. boneless, skinless chicken breast (see first step of recipe, below) ~or~ about 2 cups leftover cooked chicken, chopped or shredded (rotisserie chicken from grocery deli is good)
1/2 tsp. curry powder……………………….1/4 tsp. ground ginger
1 tsp. Kosher salt……………………………..1/2 tsp. pepper
About 1/2 cup green grapes, cut in half
2-3 stalks celery, chopped………………..1/2 cup fresh pineapple, chopped (about same size as grape halves)
1/4 cup sweet white or yellow onion, diced
About 1/4 cup bell pepper or sweet mini peppers, chopped small (I like assorted colors)
About 1/2 cup plain Greek yogurt(or 1 small container) or sour cream
(optional: if your Greek yogurt is non-fat, you may need to add 2-3 tsp. extra-virgin olive oil ~or ~ 1 or 2 TB mayonnaise ~ to the dressing so that the juice and yogurt will blend together well and not separate)
2-3 TB orange or pineapple juice (I used Simply Orange w/Mango juice)
1/4 cup fresh chopped cilantro (for garnish)
***
Put the chicken into a pot of enough salted water to cover with at least 2”. Bring to a boil; then let simmer for 30 to 45 minutes, or until chicken is cooked through. Remove the chicken; let it cool and cut into 1/2" pieces. (I try to cut the chicken into pieces about the same size as the grape halves.) Let the broth cool; then put into jars and refrigerate to use in other recipes another day. (TIP: you can add rosemary and/or basil sprigs to the water while you simmer the chicken, if you want.)
In the bottom of a large bowl, whisk together the yogurt, juice, curry powder, ginger, salt and pepper (plus extra-virgin olive oil, if necessary) until smooth and combined. Fold in the chicken first (so that it stays nice & moist); then fold in the rest of the ingredients (except the cilantro). If you don't think you have enough dressing, you can make up another half or full recipe (you can substitute sour cream or even mayo if you didn't buy enough plain Greek yogurt), and just fold that into the chicken salad. ** I do this in a large mixing bowl and then transfer it to a pretty serving bowl.
This can be served in a large salad bowl (garnished with the cilantro) or on individual plates (nice on top of a butter lettuce leaf, with the cilantro sprinkled on top). Serves 4-6
TROPICAL CHICKEN SALAD with CREAMY CITRUS DRESSING
1/2 lb. boneless, skinless chicken breast (see first step of recipe, below) ~or~ about 2 cups leftover cooked chicken, chopped or shredded (rotisserie chicken from grocery deli is good)
1/2 tsp. curry powder……………………….1/4 tsp. ground ginger
1 tsp. Kosher salt……………………………..1/2 tsp. pepper
About 1/2 cup green grapes, cut in half
2-3 stalks celery, chopped………………..1/2 cup fresh pineapple, chopped (about same size as grape halves)
1/4 cup sweet white or yellow onion, diced
About 1/4 cup bell pepper or sweet mini peppers, chopped small (I like assorted colors)
About 1/2 cup plain Greek yogurt(or 1 small container) or sour cream
(optional: if your Greek yogurt is non-fat, you may need to add 2-3 tsp. extra-virgin olive oil ~or ~ 1 or 2 TB mayonnaise ~ to the dressing so that the juice and yogurt will blend together well and not separate)
2-3 TB orange or pineapple juice (I used Simply Orange w/Mango juice)
1/4 cup fresh chopped cilantro (for garnish)
***
Put the chicken into a pot of enough salted water to cover with at least 2”. Bring to a boil; then let simmer for 30 to 45 minutes, or until chicken is cooked through. Remove the chicken; let it cool and cut into 1/2" pieces. (I try to cut the chicken into pieces about the same size as the grape halves.) Let the broth cool; then put into jars and refrigerate to use in other recipes another day. (TIP: you can add rosemary and/or basil sprigs to the water while you simmer the chicken, if you want.)
In the bottom of a large bowl, whisk together the yogurt, juice, curry powder, ginger, salt and pepper (plus extra-virgin olive oil, if necessary) until smooth and combined. Fold in the chicken first (so that it stays nice & moist); then fold in the rest of the ingredients (except the cilantro). If you don't think you have enough dressing, you can make up another half or full recipe (you can substitute sour cream or even mayo if you didn't buy enough plain Greek yogurt), and just fold that into the chicken salad. ** I do this in a large mixing bowl and then transfer it to a pretty serving bowl.
This can be served in a large salad bowl (garnished with the cilantro) or on individual plates (nice on top of a butter lettuce leaf, with the cilantro sprinkled on top). Serves 4-6
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