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Bird of Paradise Chicken Salad

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“A lovely tropical chicken salad.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the chicken in a large bowl; add in pineapple, grapes, and mango (if you are not serving right away, cover and refrigerate for up to 2 hours; if you refrigerate longer, the pineapple tends to give off its juices).
  2. To make the dressing: whisk the mayonnaise, orange juice, and zest together in a small bowl.
  3. Stir in 1/4 cup nuts.
  4. Pour the dressing over the chicken mixture; toss gently but thoroughly.
  5. Peel the papaya, using a vegetable peeler.
  6. Cut it in half, remove the seeds, and the cut it vertically into even slices.
  7. Line individual plates with lettuce leaves; mound the chicken salad in the middle of the plate; arrange papaya slices around the salad along with a cluster of grapes.
  8. Sprinkle with remaining nuts; serve immediately.

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