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Caribbean Chicken Salad

This exotic pairing of tropical fruit and chicken takes no more skill, time or effort than putting together a typical chicken salad - made easy with protein-rich, white-meat chicken. Serving it in a papaya half delivers more fruit to your day's food choices.

Recipe by Canned Food Alliance
caribbean, lunch, dairy free, nut free, sugar free, salad, labor day


  • 1 can (10 ounces) chunk white chicken in water, thoroughly drained
  • 1 can (8 ounces) pineapple chunks, thoroughly drained
  • 1/2 cup drained, canned water chestnuts, quartered
  • 1/3 cup sliced green onions
  • 3 tablespoons mayonnaise
  • 1 1/2 tablespoons minced gingeroot
  • 1 tablespoon fresh lime juice
  • Salt and pepper, to taste
  • 2 papayas or 2 small melons, halved and seeded Lime or lemon wedges


  1. Toss the chicken, pineapple, water chestnuts and green onions.
  2. Mix the mayonnaise, ginger, lime juice and salt and pepper.
  3. Toss with the chicken mixture.
  4. Cut a thin slice from bottom of each fruit half to make a flat surface for plating; place halves on 4 serving plates.
  5. Mound the chicken salad in the fruit halves.
  6. Serve with lime or lemon wedges.