I really don’t like cold food. Hence, I’m a soup girl, but sometimes I force myself to eat salads. Lately I’ve discovered excellent dressings and stunning salad presentation, so it’s more of a game. Challenge accepted! I’ve been fortunate enough to travel to the Carribean and the flavours of this salad help bring a taste of the islands back home with me. I have so many great memories there, supporting the Sandals Foundation, having a blast at Beaches Resort Turks and Caicos, and going off the beaten path in Montego Bay, It’s like a culinary souvenir, of sorts. It also reminded me of our contributor, Grace Riley, who was ticking things off her bucket list in Jamaica, For me, this dish embodies the taste of adventure.
This salad is perfect for summer potlucks and family gatherings to bring a little something exotic to the table when we are at home and far away from the hot sun, surf and sandy beaches. One of my favourite things about this salad is how engaging and colourful it is – it’s as interesting to look at as it is to eat which makes dinner time a lot more fun. Like our vacations, there’s nothing boring about this salad (but you don’t need a passport to enjoy it!) The colours remind me of exploring the islands and the hues of the local blossoming flowers and the beauty of the majestic island sunsets. With the inclusion of the tasty chicken, it’s easy to make this a meal salad all on its own or it can complement your ideal island-inspired buffet at your backyard barbecue. I hope you love it as much as I do – let me know how it goes in the comments and what you could add to make it even more magical! Bon appetit and enjoy the flavours of the island!
- 1 c. mayonnaise
- 1 c. sour cream or yogurt
- 1 c. mango chutney
- 1 T. curry powder
- 1⁄2 c. chopped green onion
- 1⁄2 c. thinly sliced celery
- 2 c. halved grapes
- 1 can heart of palm, sliced shredded romaine lettuce
- 1 c. white wine
- 2 c. water
- salt and peppe
- In a large pyrex dish place whole chicken breasts, add wine, water, salt and pepper.
- Cover and simmer with foil and pierce with a couple holes.
- Bake for 40 minutes at 325°F until cooked through.
- Discard juices and cube chicken.
- Mix mayo, cream, curry powder.
- Stir in green onions, celery, grapes and palm hearts.
- Stir in chicken and refrigerate.