Tropical Chicken Salad Recipe

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Tropical Chicken Salad
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  1. For the dressing
  2. Roast the red pepper over a gas flame until thoroughly charred. Place into a paper bag to steam. Remove the skin with a paper towel. Remove the seeds and large inner ribs, chop roughly.
  3. Place the red pepper garlic ginger and chilies into a food processor, pulse several times to a medium course grind. Add the remaining liquid ingredients except the oil. Add the oil a tablespoon at a time with the processor running. Pour into a separate container and chill until ready.
  4. For the Salad
  5. Lay two butter lettuce leaves into four shallow bowls or salad plates, keep cool.
  6. Preheat oven to 325 degrees F. Remove chicken from its plastic bag. Remove the bag of giblets from the cavity of the bird. Remove any large deposits of fat from the cavity. Trim any loose skin with a sharp knife. Place a roasting rack in a baking pan with sides at least 1 inch high. Oil the rack. Place bird on the rack with its breast-side up. Grind fresh pepper onto the bird, and sprinkle with a little salt. Salt and pepper the cavity as well. Rub all over with olive oil and stuff with fresh herbs and a quartered lemon, if desired. Place the baking pan on an oven rack in the lower-middle part of the oven. Roast the chicken for 45 to 60 minutes or until the juices run clear when a sharp knife is inserted into the joint between the body and the thigh or until an instant-read thermometer registers 165 degrees at the same joint. Remove the roast chicken from oven, cover loosely with foil and let rest 10 minutes before carving. If the chicken seems to be browning too much, cover it loosely with foil. Remove chicken from rack and cool. After chicken has cooled remove skin and meat from the bones. Weigh the chicken to make 1 lb., dice the chicken into bit sized pieces. Save the rest for chicken and gravy. Save the drippings for making gravy.
  7. In a large bowl tear the salad greens into bit sized pieces. Slice the red onions and add to the bowl. Drain Mandarin oranges if using canned, add to the bowl. Add the cooled diced chicken to the bowl. Add the green onion. Gently toss the salad ingredients before adding the dressing. Shortly before serving pour the dressing over the salad and toss again. Divide salad among the four bowls/plates. Sprinkle with Chow Mein noodles or fried rice sticks.
  8. This basic recipe is delicious, but I also use what I have in the refrigerator. You can add roasted almonds or walnuts, halved green grapes, sliced celery, sliced water chestnuts, pineapple chunks, green pepper rings, dried or fresh coconut flakes (not sweetened), and toasted sesame seed and even curry. Use your imagination. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1127.01 Kcal (4719 kJ)
Calories from fat 794.33 Kcal
% Daily Value*
Total Fat 88.26g 136%
Cholesterol 150.49mg 50%
Sodium 1509.98mg 63%
Potassium 665.3mg 14%
Total Carbs 36.17g 12%
Sugars 20.95g 84%
Dietary Fiber 2.15g 9%
Protein 46g 92%
Vitamin C 85.2mg 142%
Iron 9.7mg 54%
Calcium 105.9mg 11%
Amount Per 100 g
Calories 227.54 Kcal (953 kJ)
Calories from fat 160.38 Kcal
% Daily Value*
Total Fat 17.82g 136%
Cholesterol 30.38mg 50%
Sodium 304.87mg 63%
Potassium 134.32mg 14%
Total Carbs 7.3g 12%
Sugars 4.23g 84%
Dietary Fiber 0.43g 9%
Protein 9.29g 92%
Vitamin C 17.2mg 142%
Iron 2mg 54%
Calcium 21.4mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.5
  • 31

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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