Tropical Chicken Salad (Edit recipe)

Chicken salad with a little tropical twist, a not nearly so “predictable” variation of the standard chicken salad offering! You can use plain shredded chicken if you’d like, but I’d suggest my “Tropical Furikake Chicken” for optimal flavor! The basil mayo adds such a great layer of flavor as a spread as well as bringing the chicken salad together. I topped it with my “Mango Salsa” but feel free to top with a pineapple salsa or chopped mango and a squeeze of lime if that’s easier. You can also skip the bread and create a large bed of greens to enjoy, your choice!

20 minutes

00 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	407
Fat:	37 g
Carbohydrates:	23 g
Protein:	5 g
Cholesterol:	23 g
Sodium:	619 mg
Fiber:	5 g
Sugars:	4 g
Calculated per serving.

by Back Porch Paleo

Serves: 4

Ingredients

tropical mayo

1 cup fresh Basil
.5 cup Cilantro, typically a handful of the top of a bundle of cilantro
.25 cup Mint Leaves
1 - 2 Tbsp Ginger Root, peeled and roughly chopped
6 - 8 Tbsp Avocado Oil Mayonnaise
1 - 2 whole Lime Juice, from 1-2 limes depending on desired consistency
.25 tsp Redmond Real Salt
.25 tsp Black Pepper

chicken salad

3 cups Tropical Crisscross Chicken (click for recipe), or your chicken of choice
.5 - .75 cup raw Macadamia Nuts, roughly chopped
.25 - .5 cup Red Onion, thinly sliced into crescent shapes
.25 - .5 cup Daikon, cut into 1" matchsticks
.25 - .5 cup Green Onion (Scallion), thinly sliced
.25 - .5 tsp Redmond Real Salt
.25 - .5 cup Cilantro, roughly chopped
1 - 2 tsp Furikake
.5 whole Lime Juice, juice of half a lime

greens

.75 - 1 cup Arugula, or greens of choice
.25 cup Red Cabbage, thinly sliced
.5 whole Lime Juice, juice of half a lime
1 pinch Redmond Real Salt

vessel

1 whole Sourdough Bread, loaf or baguette or bread of choice
1 - 2 Tbsp Olive Oil, for toasting

garnish

.25 - .75 cup Mango Salsa (click for recipe), see link above for my recipe!
1 Tbsp raw Macadamia Nuts, roughly chopped w/ cilantro as desired

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the tropical mayo by adding all the ingredients to a mini food processor and whirl away until combined well, set aside.
For the chicken salad, add the chicken to a medium sized bowl along with the macadamia nuts, red onion, daikon, green onion and salt. Stir to combine, then add approximately ½ - ¾ cup of the tropical mayo spread (be sure to save some for spreading on the bread), stirring to coat. Taste and adjust salt and pepper as needed. Add the cilantro, furikake and lime juice, stirring again to fully combine. Set aside.
Prepare your loaf by slicing it in half horizontally and carefully removing as much of the middle of the loaf halves as possible, saving what’s removed for another use. Brush the inside with olive oil and toast under a broiler until golden. Trust me, this step creates such a great texture!
While bread toasts, combine arugula with the red cabbage in a small bowl and squeeze the lime juice on top with a pinch of salt and toss to coat.
When bread is toasted, it’s time to assemble! Spread each half with desired amount of tropical mayo, top with greens (half in each) followed up with the chicken salad, in whatever amount works for you. Top with mango salsa and a sprinkle of macadamia nuts. Best enjoyed immediately.