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Tropical Themed Chicken Salad (Gluten-Free)
Shredded chicken, mango, celery, coconut flakes and macadamia nuts creates a unique tropical chicken salad.
Course
Side
Cuisine
American
Keyword
chicken salad, easy chicken salad, tropical chicken salad
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
10
Calories
328
kcal
Author
Plating Pixels
Ingredients
1 ½
pounds
baked chicken breasts
or store-bought rotisserie chicken, chilled
1
medium
mango
diced
1
stalk
stalk
diced
½
medium
red onion
diced
½
cup
sour cream
½
cup
macadamia nuts
chopped
½
cup
unsweetened coconut flakes
¼
cup
Greek yogurt
½
teaspoon
cumin
½
teaspoon
ground ginger
Salt and pepper to taste
Instructions
If using rotisserie chicken: Remove skin, drumsticks, and wings from cooked chicken (not needed for this recipe).
Shred chicken breasts into smaller pieces (about 4 cups) and chill completely, about 1-2 hours or the night before.
Add shredded chicken and all remaining ingredients to a large bowl. Stir until well combined. Served immediately or chill until ready to serve.
Notes
This recipe pairs well with white wine such as Chardonnay.
Nutrition
Calories:
328
kcal
|
Carbohydrates:
5
g
|
Protein:
24
g
|
Fat:
23
g
|
Saturated Fat:
4
g
|
Cholesterol:
6
mg
|
Sodium:
13
mg
|
Potassium:
106
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
250
IU
|
Vitamin C:
6.5
mg
|
Calcium:
28
mg
|
Iron:
0.5
mg