Tropical Chicken Salad

Mains, Poultry, Salads and Dressings
chicken, lemon, mayonnaise

A light citrusy flavour – perfect for a summer dinner! 




  • 1 lemon
  • 1 orange
  • 1 apple
  • 1 can pineapple chunks, drained, reserving ¼ cup of the juice
  • 3 cups cubed cooked chicken
  • 1 cup celery, chopped
  • 1 cup mayonnaise (or whipped dressing)
  • ½  tsp. fresh basil (or ¼ tsp. dried basil)
  • 1/3 cup slivered almonds, toasted (optional)




  1. Wash lemon and orange.  Remove zest from both, being careful not to include the white pith.  Chop zest very finely.
  2. Cut lemon and orange in half and squeeze out juice, add to the reserved ¼ cup pineapple juice.
  3. Cut and dice the apple.
  4.  In a glass or stainless steel bowl, combine apple, drained pineapple, chicken, celery, and prepared fruit zest.  Reserving ¼ cup. of the lemon / orange/pineapple juice, combine the remainder with the fruit / chicken mixture and stir.  Refrigerate for at least 1 hour.
  5. Remove from refrigerator when ready to serve and drain the liquid from the bowl.
  6. Mix mayonnaise, basil and reserved juice.
  7. Fold into fruit /chicken mixture.
  8. Add back enough of the drained liquid to make a smooth consistency, without watering down the salad too much.
  9. Sprinkle individual servings with toasted almonds if using.


Serves 4 people.