Tropical Island Chicken Salad


Island Tropical Salad with Orange Vinaigrette

Imagine yourself sitting on a sun drenched deck of an uber modern five star resort overlooking the cool waters of the Caribbean. You are sipping a crisp glass of white wine, maybe Pinot Grigio and the server has set down a plate of the freshest and most colorful fruit you have seen in a long while. Topping the fruit are tender slices of chicken breasts and the server is drizzling a creamy orange dressing over all.

Wake up! Sounds good doesn’t it? It “is” extremely good and it doesn’t disappoint. I know it is just a salad; but trust me it is lite, refreshing and delicious. It is perfect for a summer afternoon or dinner entree;  when face it, you would rather be at that resort!   

Tropical Island Chicken Salad and Vinaigrette


  • Curly leaf or Romaine Lettuce
  • Grilled or roasted boneless chicken breasts strips or grilled or boiled shrimp
  • Red bell pepper julienne
  • 4 scallions chopped (white and green part)
  • ½ C sliced avocado
  • Mandarin oranges
  • ½ C fresh pineapple
  • ½ C cantaloupe or honeydew
  • ½ C watermelon
  • Dried cranberries or fresh cherries


  • ¼ C fresh squeezed orange juice
  • 3 T white wine vinegar
  • 1 ½ t dry mustard
  • 2 T sugar
  • ¼ t sesame oil
  • ¼ t kosher salt
  • ¾ C canola oil
  1. Combine orange juice, vinegar, dry mustard, sugar, sesame oil, and salt in a blender until thick.  Blend until sugar is dissolved.
  2. With blender running on low, slowly drizzle in oil, mixing until just combined.
  3.  Store dressing in fridge until ready to use. It can be prepared a day or two
  4. Layer the torn lettuce with chicken or shrimp, mandarin oranges, red bell pepper, green onions, all fruit  and dried cherries or cranberries.
  5. Drizzle with dressing.

Recipe courtesy of Lynda Mahana



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