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Tropical Rice & Chicken Salad


  • 4 c. cooked jasmine rice blend
  • 3-4 boneless chicken breast I used thicken thighs
  • 1 large can chunk pineapple
  • 1 c. grapes red or green cut in half
  • 1 c. celery
  • 1/2 small red onion cut in very thin strips
  • 1 can water chestnuts cut in slivers
  • 1 can mandarin oranges drained
  • 1/2-3/4 c. slivered almonds toasted
  • 1/2 c. chopped fresh cilantro
  • lettuce leaves to serve on
  • Dressing:
  • 1 c. mayonnaise
  • 2 Tbsp. frozen orange juice concentrate
  • 1 tsp. salt
  • 1/2 tsp. black pepper


  1. Bake the boneless chicken breast (or thighs) in 325° oven until done. Chop and set aside or refrigerate.  Drain the pineapple and mix with the grapes, celery, onion, water chestnuts, mandarin oranges, almonds, cilantro.
  2. Cook the rice according to package directions.  Mix the rice with the above chopped ingredients.
  3. For the dressing, mix themayonnaise, orange juice concentrate, salt and pepper.

Recipe Notes

Note:  I really think this salad would be good with an orange vinaigrette rather than the mayonnaise dressing.  Try it this way first and then make it the other way.