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St. James Hotel’s California Chicken Salad with Creamy Banana Dressing


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Rate this recipe 4.3/5 (12 Votes)


  • for four salads :
  • 4 grilled chicken breasts
  • 1 head romaine lettuce
  • 16 large, ripe strawberries
  • 1 bunch red grapes
  • 4 large, ripe bananas (divided)
  • 2 juicy oranges, sliced
  • 2 crisp apples, sliced
  • 1 can pineapple chunks, drained (or fresh pineapple chunks)
  • to make the creamy banana dressing:
  • 2 ripe bananas
  • 1 cup sour cream
  • 1/3 cup brown sugar
  • juice of 1/2 lemon


Adapted from


Step 1

for four salads :

On four dinner plates, place a large bed of torn romaine lettuce greens. Place one sliced grilled chicken breast in the center of the greens. Wash and divide the fruits, and place an equal amount on each plate, surrounding the chicken breasts. Reserve two of the bananas for the dressing.

to make the creamy banana dressing:

Place all ingredients in the bowl of a food processor or blender. Blend until pureed and creamy. Serve on top of the salads. Sprinkle salads with salt and pepper to taste.

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