Tropical Chicken Salad

Tropical Chicken Salad
Servings: 16 Prep 15 mins Bake 350°F 30 mins


  • 6 boneless, skinless chicken thighs (about 2-1/4 pound total)
  • 1 pound elbow macaroni
  • 4 cups diced honeydew melon
  • 2 ripe mangos, peeled and diced
  • 1 cup mayonnaise
  • 1 14 ounce can sweetened condensed milk
  • 1/3 cup cider vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 packet (1 ounce) ranch salad dressing mix (such as Hidden Valley)

Make It

1. Heat oven to 350 degrees F. Coat a baking dish with nonstick cooking spray. Place chicken in baking dish and bake at 350 degrees F for 30 minutes or until internal temperature reaches 180 degrees F on an instant-read thermometer. Remove from oven and allow to cool. Cut into bite-size pieces.

2. While chicken is baking, cook macaroni, following package directions. Drain and run under cold water. Shake off excess water and place in a large bowl. Stir in honeydew melon, mango and chicken.

3. In a medium-size bowl, whisk together mayonnaise, condensed milk, cider vinegar, sugar, salt and ranch dressing mix. Add to pasta and chicken mixture and stir to combine. Serve immediately or refrigerate until cold.