Chicken, Prawn and Uncado Salad is my go-to recipe when I want something light but satisfying. I first made this for a weekend lunch party, and it was such a hit that it’s now a regular in my kitchen. The combination of protein-rich chicken and prawns with creamy avocado creates a perfect balance, while the sweet pineapple and mango add unexpected bursts of flavor.
About the Recipe
This recipe brings together the best of both worlds – protein-packed meat and seafood with fresh fruits and vegetables. The curry-spiced dressing gives it a unique twist that sets it apart from regular salads. It’s easy to make but looks impressive enough for guests. The mix of textures – from crispy rocket leaves to soft avocado – makes every bite interesting.
Why You’ll Love This Recipe
This salad is super versatile – you can eat it for lunch or dinner, serve it at parties, or pack it for picnics. It’s filling but won’t weigh you down. The ingredients are easy to find at any grocery store, and you can prep most components ahead of time. Kids love the sweet fruit pieces, while adults appreciate the sophisticated flavor combinations. Plus, it’s naturally gluten-free and packed with healthy fats.
Chicken Prawn and Avocado Salad
Cooking Tips
– Don’t overcook the chicken – it should be just done to stay juicy
– Toast the cashews until they’re golden for better flavor
– Cut the avocado just before serving to prevent browning
– Pat the pineapple pieces dry to keep the salad crisp
– Taste the dressing before adding it to adjust seasonings
Serving and Storing Suggestions
Serves 4-6 people. Total prep time: 30 minutes. Serve immediately after assembling. Store the dressing separately if making ahead. The dressed salad won’t keep well overnight, but you can prep the chicken and dressing up to 24 hours in advance.
Similar Recipes
- Mango Chicken Caesar Salad
- Seafood and Avocado Summer Salad
- Tropical Chicken Salad with Honey Lime Dressing
Nutrient Benefits
This salad is packed with protein from chicken and prawns, healthy fats from avocado, vitamin C from fruits, and antioxidants from rocket leaves. The yogurt in the dressing adds calcium, while cashews provide good fats and minerals. It’s a well-balanced meal that’s both nutritious and delicious.
Ingredients:
Chicken Breast Fillets – 500 gms
Chicken Stock – 180 to 2100 ml
Pineapple Pieces – 450 gms, canned, drained and juice reserved
Rocket Leaves – 50 gms
Mango – 1, peeled, sliced
Avocado – 1, peeled, sliced
Prawns – 150 gms
Cashew Nuts – 1/2 cup, chopped, toasted
For the dressing:
Mayonnaise – 1/2 cup
Plain Yogurt – 1/4 cup
Coriander Leaves – 1 tblsp
Olive Oil – 1 tblsp
Onion – 1, small, finely chopped
Curry Powder – 1 tblsp
Mixed Fruit Chutney (or Madras Fruit Chutney) – 1 tblsp
Salt as per taste
Pepper Powder as per taste
Method:
1. Heat a pan over moderate flame.
2. Pour the chicken stock and pineapple juice.
3. Add the chicken fillets and cook for 10 to 12 minutes.
5. Remove from heat and keep aside to cool.
6. Once cool, slice into small pieces.
7. Reserve the liquid.
8. Arrange the rocket leaves on a large platter.
9. Add the chicken, pinepple, mango, avocado and prawns on top.
10. Combine the mayonnaise, yogurt, coriander leaves and 1/4 of the reserved liquid. Keep aside.
11. Heat oil in a pan.
12. Fry the onion for a few minutes till soft.
13. Add the curry powder and fruit chutney.
14. Remove and add to the mayonnaise mixture.
15. Add salt and pepper powder.
16. Drizzle the dressing over the salad.
17. Garnish with toasted cashews.
18. Serve.
Chicken, Prawn and Avocado Salad
Ingredients
- 500 gms Chicken Breast Fillets
- 180 to 2100 ml Chicken Stock
- 450 gms Pineapple Pieces (canned, drained and juice reserved)
- 50 gms Rocket Leaves
- 1 Mango (peeled, sliced)
- 1 Avocado (peeled, sliced)
- 150 gms Prawns
- 1/2 cup Cashew Nuts (chopped, toasted)
For the dressing:
- 1/2 cup Mayonnaise
- 1/4 cup Plain Yogurt
- 1 tbsp Coriander Leaves
- 1 tbsp Olive Oil
- 1 Onion (small, finely chopped)
- 1 tbsp Curry Powder
- 1 tbsp Mixed Fruit Chutney (or Madras Fruit Chutney)
- Salt as per taste
- Pepper Powder as per taste
Instructions
- Heat a pan over moderate flame.
- Pour the chicken stock and pineapple juice.
- Add the chicken fillets and cook for 10 to 12 minutes.
- Remove from heat and keep aside to cool.
- Once cool, slice into small pieces.
- Reserve the liquid.
- Arrange the rocket leaves on a large platter.
- Add the chicken, pinepple, mango, avocado and prawns on top.
- Combine the mayonnaise, yogurt, coriander leaves and 1/4 of the reserved liquid. Keep aside.
- Heat oil in a pan.
- Fry the onion for a few minutes till soft.
- Add the curry powder and fruit chutney.
- Remove and add to the mayonnaise mixture.
- Add salt and pepper powder.
- Drizzle the dressing over the salad.
- Garnish with toasted cashews.
- Serve.
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Frequently Asked Questions
Can I make this salad vegetarian?
You can replace the chicken and prawns with grilled tofu or chickpeas. The curry dressing works great with these alternatives too.
How can I prevent the avocado from turning brown?
Cut the avocado last, just before serving. A splash of lemon juice can also help maintain its color.
Is this salad suitable for meal prep?
Keep components separate and assemble just before eating. The chicken, dressing, and cut fruits can be prepared ahead of time.
