Warm Caribbean Chicken Salad


Just when I think it’s getting warm outside and I plan a springy salad for lunch or supper, the day turns out to be cool, gray, and maybe even wet. Something hot is much more appealing. Spring in this neck of the woods is really an in-between time of year.  I tend to want to push it along a little bit. On top of it all, gardens aren’t producing yet. I’ll have to wait for the Farmer’s market to be in full swing again. This year might look a little different anyway. 

To start out, much as I hate to be “old fashioned” in my choices, you know, to use canned stuff like the old church ladies used to do, it might be a handy choice for now. Canned foods can be refreshing and offer variety about now. What’s more the prep work is all done for you.  So I’m offering a salad that you can pop into the microwave and serve warm over fresh baby spinach.  

Warm Caribbean Chicken Salad

Recipe by Beatrice Ojakangas
Servings

4

servings
Prep time

10

minutes

Warm salads can add welcome variety to the table, especially when you just don’t feel like eating a cold meal! This delicious salad is quick and convenient to make using a couple canned ingredients and your microwave. It is served warm over a bed of baby spinach.  

Ingredients

  • 1 can (10 ounces) chunk white chicken in water, thoroughly drained

  • 1 can (8 ounces) pineapple chunks, thoroughly drained

  • 2 cups seedless grapes (green or red) halved

  • ⅓ cup green onions, thinly sliced

  • 3 tablespoons mayonnaise

  • 1 ½ tablespoons minced fresh ginger

  • 1 tablespoon fresh lemon juice

  • Salt and pepper to taste

  • Fresh baby spinach leaves or spinach and arugula

  • ½ cup toasted pecans (optional)

  • Lime or lemon wedges

Directions

  • In a glass bowl, combine all of the ingredients except for the greens, pecans, and lemon wedges. Microwave for 5 to 6 minutes until the ingredients are warm.
  • Meanwhile, spread the greens onto individual serving plates or on a large platter. Top with the warmed salad mixture. Sprinkle with the toasted pecans and serve with lime or lemon wedges. Serves about 4.

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Beatrice Ojakangas

Food writer Beatrice Ojakangas grew up as the oldest of ten on a farm in Floodwood, Minnesota and learned to cook and bake on a woodstove. Author of 31 cookbooks, Beatrice has a degree in home economics, has been inducted into the James Beard Cookbook Hall of Fame, was awarded an honorary doctorate from the University of Minnesota, has written for magazines such as Bon Appetit, Gourmet, and Woman's Day, and appeared on the television shows of both Julia Child and Martha Stewart. Her specialties include baking, Finnish and Scandinavian cooking, and writing well-tested, simple recipes that use wholesome ingredients. She lives in Duluth, Minnesota.

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