Best 5 Tropical Layered Chicken Salad Recipes

Tantalize your taste buds with a culinary journey to the tropics with our delectable Tropical Layered Chicken Salad! This vibrant dish is an explosion of flavors and textures, featuring layers of succulent chicken, juicy pineapple, creamy avocado, crunchy almonds, and crisp bell peppers, all harmoniously united by a tangy yet refreshing dressing. Prepare to embark on a tropical adventure with every bite as we guide you through the culinary steps to create this layered masterpiece, along with a collection of equally enticing recipes that will transport your taste buds to paradise.

Here are our top 5 tried and tested recipes!

TROPICAL CHICKEN SALAD

Tropical Chicken Salad image

Over the years my husband and I have moved to different areas, and I've collected recipes from all over the United States. This flavorful salad recipe comes from New York. I've served it for luncheons for many years, and it's one of my husband's very favorites. -Linda Wheatley, Garland, Texas

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups cubed cooked chicken
1 cup chopped celery
1 cup mayonnaise
1/2 to 1 teaspoon curry powder
1 can (20 ounces) chunk pineapple, drained
2 large firm bananas, sliced
1 can (11 ounces) mandarin oranges, drained
1/2 cup sweetened shredded coconut
Salad greens, optional
3/4 cup salted peanuts or cashew halves

Steps:

Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for at least 30 minutes. , Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens if desired. Sprinkle with nuts.

Nutrition Facts : Calories 610 calories, Fat 45g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 363mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 4g fiber), Protein 20g protein.

LAYERED CARIBBEAN CHICKEN SALAD

Layered Caribbean Chicken Salad image

For a tropical theme party or casual buffet, this colorful creation will bring a ray of sunshine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 10

Number Of Ingredients 13

Ingredients

4 cups torn romaine lettuce
3 cups cut-up cooked chicken
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 1/2 cups chopped tomatoes
2 ripe medium mangoes, seed removed, peeled and chopped
1/3 cup vegetable oil
1/3 cup lime juice
1/4 cup chopped fresh cilantro
2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon ground cinnamon, if desired
2 cloves garlic, finely chopped
Red pepper sauce, if desired

Steps:

In 3-quart glass trifle bowl, layer lettuce, chicken, black beans, tomatoes and mangoes.
In jar with tight-fitting lid, shake dressing ingredients. Drizzle over salad; serve immediately. Or, cover and refrigerate salad and dressing separately up to 4 hours; drizzle salad with dressing just before serving.

Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 35 mg, Fat 1, Fiber 5 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 9 g, TransFat 0 g

LAYERED CHICKEN SALAD

Layered Chicken Salad image

This cool main-dish salad really hits the spot during the warm summer months. Plus, its colorful layers look so appealing. Served with a roll or muffin, it's a complete meal. -Kay Bridgeman, Lexington, Ohio

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 21

Ingredients

3 cups cubed cooked chicken, divided
2 cups torn lettuce
1 cup cooked long grain rice
1 package (10 ounces) frozen peas, thawed
1/4 cup minced fresh parsley
2 large tomatoes, seeded and chopped
1 cup thinly sliced cucumber
1 small sweet red pepper, chopped
1 small green pepper, chopped
DRESSING:
1 cup mayonnaise
1/2 cup sour cream
1/2 cup raisins
1/2 cup finely chopped onion
1/4 cup sweet pickle relish
2 tablespoons milk
1/2 teaspoon celery seed
1/2 teaspoon dill seed
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt
Sweet red pepper rings and fresh parsley sprigs, optional

Steps:

In a 3-qt. glass bowl, layer 1-1/2 cups chicken and the lettuce. Combine rice, peas and parsley; spoon over lettuce. Layer with tomatoes, cucumber, peppers and remaining chicken. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hour or overnight. Toss before serving.

Nutrition Facts : Calories 298 calories, Fat 19g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 286mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.

SUMMER LAYERED CHICKEN SALAD

Summer Layered Chicken Salad image

You can pull off a delicious and fabulous-looking layered chicken salad in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 6

Number Of Ingredients 11

Ingredients

7 cups torn romaine lettuce (from 1 head)
2 packages (9 oz each) frozen fully cooked chicken breast strips (not breaded), thawed (4 cups)
1 cup crumbled Gorgonzola cheese (about 4 oz)
1 cup pecan halves (4 oz)
1 quart fresh strawberries, quartered (3 cups)
1/3 cup olive or vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped

Steps:

In deep 3-quart salad bowl, place half of the lettuce. Layer with chicken, cheese, pecan halves, remaining lettuce and strawberries.
In small bowl or glass measuring cup, mix dressing ingredients with wire whisk until well blended. Just before serving, pour dressing over salad.

Nutrition Facts : Calories 490, Carbohydrate 17 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 10 g, TransFat 0 g

SOUTHWEST LAYERED CHICKEN SALAD

Southwest Layered Chicken Salad image

Looking for an easy salad to serve a crowd? Try this colorful combo that includes corn with a creamy dressing that gets its zip from Old El Paso® taco seasoning.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 12

Number Of Ingredients 12

Ingredients

3/4 cup mayonnaise
3/4 cup sour cream
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1/3 cup chopped fresh cilantro
1 teaspoon grated lime peel
3 tablespoons lime juice
8 cups chopped romaine lettuce
1/2 medium jicama, peeled, cut into matchstick pieces (about 1 cup)
3 cups chopped cooked chicken
1 can (15.25 oz) corn, drained
2 large red bell peppers, chopped (about 2 1/2 cups)
2 ripe avocados, pitted, peeled and chopped (about 3 cups)

Steps:

In medium bowl, mix dressing ingredients until well blended.
In 4-quart glass serving bowl, layer lettuce, jicama, chicken, corn and bell peppers. Just before serving, top salad with avocados. Serve with dressing.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 0 g

Tips:

For the best flavor, use ripe pineapple, mango, and avocado.
If you don't have any cooked chicken, you can use rotisserie chicken or canned chicken breast.
To make the salad ahead of time, prepare the chicken, fruits, and vegetables up to 2 days in advance. Store them separately in airtight containers in the refrigerator. When you're ready to serve, assemble the salad and drizzle with the dressing.
For a lighter version of the dressing, use Greek yogurt instead of mayonnaise.
Add some chopped nuts or seeds to the salad for extra crunch.
Serve the salad on a bed of lettuce or baby greens.

Conclusion:

This tropical layered chicken salad is a delicious and easy-to-make dish that's perfect for a summer party or potluck. It's also a great way to use up leftover chicken. The combination of sweet fruits, savory chicken, and creamy dressing is sure to please everyone at the table.