Tropical Curried Chicken Salad

Tropical Curried Chicken Salad
Prep time
Total time
This recipe is courtesy of the Arico Foods newsletter and adapted from The Gluten-Free Gourmet Cooks Fast and Healthy by Bette Hagman. You can prepare this ahead and toss together just before your picnic.
Serves: 4-6 servings
  • ¼ cup pineapple juice, or ¼ cup chicken broth plus 2 tsps brown sugar
  • 1½ to 2½ teaspoons curry powder
  • ½ cup mayonnaise (use vegan mayo for egg-free)
  • 1 tablespoon lemon juice
  • 3 cups cooked chicken
  • ½ cup diced pineapple
  • ½ cup mandarin orange segments
  • 1 – 8oz can sliced water chestnuts
  • 1 cup sliced celery
  • 4 green onions, sliced thin
  • ½ cup chopped macadamia nuts
  • 1 cup thawed baby peas (optional)
  1. In a small saucepan, heat the pineapple juice with the curry powder.
  2. Simmer for 2 minutes.
  3. Cool and add to mayonnaise and lemon juice.
  4. Blend well.
  5. Fold in the chicken or fish and refrigerate until ready to toss with other ingredients.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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