RECIPE: Island Chicken Salad from Universal Volcano Bay

May 14, 2020
Island Chicken Salad at Universal's Volcano Bay

Hello, or as they say over at Universal Volcano Bay, kia ora! 

It’s a beautiful day out; the sun is shining, the palm trees are swaying, and the water is cool. Or, at least I imagine it is over at Volcano Bay where I wish I could be lounging out on Waturi Beach with a cold drink in hand. I think we could all use a dose of those island-time vibes. While I can’t deliver Waturi Beach to your backyard, I can give you the recipe for some yummy food to make at home with one of my personal favs, the Island Chicken Salad.

First, you start with the coconut dressing the chicken salad is tossed in.

Coconut Dressing

Yields: 1 1/2 cups


  • 1 can of Coco Lopez (coconut cream/pineapple juice mix found in most grocery stores)
  • 1 cup of mayonnaise
  • Couple of pinches of ground ginger


  1. Place one cup of mayonnaise in a mixing bowl.
  2. Season with a couple of pinches of ground ginger and salt and pepper.
  3. While mixing slowly with a whisk, begin adding 3/4 cup of Coco Lopez until all is blended and creamy.
  4. Place into refrigerator and hold for use.

Island Chicken Salad Recipe

Serves: 1 serving of Island Chicken Salad


  • 1 grilled chicken breast
  • 1/2 Granny Smith apple (cut into large dices)
  • 6 red grapes (cut in half)
  • 4 leaves bibb lettuce
  • 2 tablespoons shredded coconut, toasted
  • 2 tablespoons toasted almonds
  • 1/4 cup coconut dressing


  1. Preheat oven to 350℉. 
  2. Season chicken breast with salt and pepper and a tiny bit of oil. Place onto a hot griddle or frying pan.
  3. Cook evenly on both sides until the chicken reaches an internal temperature of 165 degrees.
  4. Remove from grill/pan and set aside to rest.
  5. Place coconut and almonds onto a baking pan with parchment paper and bake for 6 minutes. Remove from oven and allow to cool for 5 minutes.
  6. Place grapes onto a cutting board and slice them into halves.
  7. Chop apple into large dices, making sure to avoid the core.
  8. Place chicken breast onto cutting board and cut into large dices.
  9. In a mixing bowl, lightly toss all ingredients with the coconut dressing (keep some almond and coconut to the side for garnish.)
  10. Place four leaves of lettuce into a large bowl to act as the holder for the salad. Top with the chicken salad.
  11. Garnish with remaining toasted coconut and almonds. ENJOY!

What’s your favorite thing to eat at Volcano Bay? Let us know in the comments and share your island creations on Twitter @UniversalORL and Instagram @UniversalOrlando.

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  • Reply Maria May 2, 2022 at 8:39 pm

    Thank you for this! Was just there this past weekend And fell in love with this Salad.

    • Avatar photo
      Reply Social Media Team May 2, 2022 at 8:55 pm

      Hey Donald, it’s wonderful that you enjoyed this recipe! Now you can enjoy a part of the island at home.

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