Tropical Chicken Salad

A quick-lunch for Kirk the other day!

Tropical Chicken Salad


  • 12.5 ounce can chicken breast, well-drained
  • 20 ounce can pineapple (see below)
  • ½ cup shredded coconut
  • 1 tsp mild curry powder
  • ¼ cup light mayonnaise (we used egg free, low cholesterol)
  • Rolls or bread if desired
  • Cheese and anything else desired for topping


Add the chicken to a large mixing bowl and shred it with a fork.

Drain the pineapple and roll in a couple of paper towels to blot up moisture. Chop finely or better, run through a mini food-chopper until fine. Add the pineapple and coconut to the chicken, toss well.

Mix the curry powder into the mayo, add to the chicken mixture and toss to mix.

I served the salad on cheese kaiser rolls with 2% Swiss cheese.

Serves 3-4.



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