Rainbow Crunch Salad
colorful, creamy, crunchy, curry-spiked chicken salad with pineapple, celery, and water chestnuts
Ingredients
Combine & mix well:
- 2-3 c cooked rice (1 c raw rice. Cook how you choose.)
- 3 c chicken cooked & diced
- 2 c celery diced
- 1 bunch green onions sliced
- 1 8 oz can sliced water chestnuts drained
- 1 14 oz can pineapple tidbits drained
- 2 oz coconut chips can use flaked coconut
- ½ c macadamia nuts, chopped or slivered almonds
For dressing, combine the following well:
- 1 c Greek yogurt, plain
- ½ c mayo
- ½ c sour cream
- 2 TBS lemon juice
- 2 tsp curry powder
- ½ tsp salt & pepper or to taste
Instructions
- In a large bowl, combine all salad ingredients.
- In a separate bowl, whisk together dressing ingredients.
- Pour dressing over salad and mix until well coated.
- Chill thoroughly before serving.
Notes
You can leave out the chicken or swap in ham for a different version.
The original recipe did not include green onions, nuts, or peppers & had 2 cans of pineapple and was called Chicken Salad Honolulu.
Serve in a Hawaiian roll or as a lettuce wrap with romaine or butter lettuce leaves.