Tuesday, July 9, 2019

Pina Colada Chicken Salad



Chicken salad can obviously be made year-round, but it feels like a summer staple. There’s something kind of refreshing about it.

One of the great things about chicken salad is that it can be made into a million different variations. My absolute favorite chicken salad is at a restaurant on Mackinac Island called Mary’s Bistro. Their chicken salad is on the sweeter side with mango chutney and cherries. They serve it on a bed of lettuce with crostini.

That was the inspiration behind this recipe for pina colada chicken salad. The coconut I used isn’t sweet, and it gives the chicken salad a nutty flavor, especially when combined with macadamia nuts. I thought it would be a good contrast in flavors to the sweetness of the pineapple in the recipe.

For the dressing, I used a combination of mayo and Greek yogurt to cut down on calories and add a little more protein. I also added a little bit of coconut milk to really enhance the nuttiness of the coconut. If you don’t have coconut milk, don’t sweat it! You could use a little pineapple juice and make it a little sweeter instead.

I served the chicken salad over romaine lettuce with red peppers and crostini that I made from a pre-sliced French baguette. If you prefer to eat it as a sandwich, I recommend Hawaiian buns for an extra dose of tropical flavor.

Side note: The chicken salad’s flavor develops more after about a day in the refrigerator, as is the case with most salads like this.

Pina Colada Chicken Salad
Ingredients
For the chicken salad
  • 3 cups cooked (about 1 pound), shredded chicken (or the meat from 1 rotisserie chicken)
  • 1 (20-ounce) can pineapple tidbits, drained
  • 1/2 cup red onion, diced
  • 1/2 cup unsweetened coconut, toasted
  • 1/3 cup celery, diced
  • 1/4 cup macadamia nut,s chopped and toasted
For the dressing
  • 1/2 cup Greek yogurt
  • 1/2 cup mayo
  • 1/4 cup coconut milk
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Directions
  1. Mix the chicken salad ingredients in a large bowl and set aside.
  2. Mix the Greek yogurt, mayo, coconut milk, lemon juice, salt, and pepper in a medium bowl. Pour over chicken salad ingredients, and story until everything is coated in the dressing.
  3. Serve on a bed of lettuce with red bell pepper and crostini or on a Hawaiian bun.


1 comment:


  1. It looks great and very easy to do! I recently finished bathroom renovation, now we are starting a kitchen with home expert ( https://www.thehomeexpert.uk/offer/ bathrooms / shower-enclosures / ) and I can not wait! In my new kitchen I will definitely be very good at cooking! In the current, unfortunately, it is not, because I do not have enough space through old furniture and appliances ...

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