Aloha Chicken Salad Food

ALOHA CHICKEN SALAD

Steps:

• Combine all ingredients in a large bowl; toss until well mixed.
• Chill.
• Serve on lettuce leaves, if desired.

HAWAIIAN CHICKEN

Steps:

• Combine undrained pineapple, lemon juice, oil, oregano and garlic powder in large, shallow, non-metallic dish. Add chicken, turning to coat all sides. Cover and marinate 15 minutes in refrigerator.
• Grill or broil chicken and pineapple, brushing occasionally with reserved marinade, 10 to 15 minutes on each side or until chicken is no longer pink in center and pineapple is golden brown. Discard any remaining marinade. Serve the chicken with the pineapple.

HAWAIIAN CHICKEN SALAD

Steps:

• In a medium bowl, beat cream cheese until fluffy. Mix in salad dressing and 2 tablespoons reserved pineapple juice. Stir in the pineapple tidbits, chicken, almonds, and grapes until evenly coated. Chill until serving.

HAWAIIAN CHICKEN SALAD

Steps:

• In a large bowl, combine the first 10 ingredients. Combine the dressing ingredients; pour over salad and toss to coat. Cover and refrigerate for 4 hours or until ready to serve.

ALOHA CHICKEN BURGERS

Steps:

• Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
• While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
• To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.

ALOHA CHICKEN

Steps:

• Flatten the chicken to 1/4 inch thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat.
• In a skillet over medium heat, brown chicken in oil for 3 to 5 minutes on each side or until juices run clear and chicken is cooked thoroughly. Remove and keep warm.
• Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine juice and cornstarch until smooth. Add to skillet.
• Stir in honey, soy sauce, and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through.
• Serve over rice.

BAKED ALOHA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together lemon juice, corn syrup, soy sauce, salt, ginger, and corn oil in a bowl until smooth. Stir in the crushed pineapple with its liquid. Place the chicken legs in an ovenproof glass baking dish, and pour sauce over top.
• Bake in preheated oven for 30 minutes, then turn the chicken over, and continue cooking until the chicken is tender, and no longer pink, about 20 minutes. Baste with sauce frequently while baking.

QUICK HAWAIIAN CHICKEN SALAD

Steps:

• In a bowl, combine the first seven ingredients. Fold in oranges. Cover and refrigerate until chilled. Just before serving, fold in bananas and sprinkle with peanuts.

EASY HAWAIIAN CHICKEN SALAD

Steps:

• Boil chicken breasts until cooked thoroughly. Run cold water over chicken until cool then shred or cut.
• Mix remaining ingredients in with chicken and enjoy!

HAWAIIAN CHICKEN SALAD

Steps:

• Drain meat well and blot on paper towels to dry meat and drain pineapple well. Bring cream cheese to room temperature to soften and chop celery and onion, med to fine. Mix meat, pineapple, celery, onion and cream cheese in large bowl,mix well with fork. Season to taste with salt and pepper. Cover and chill several hours or overnite is better. To serve cut the center out of the bread and stuff with salad. Chop the center bread that was removed into cubes. Garnish with coconut or pecans.(I prefer pecans)serve on party crackers and bread cubes.

HAWAIIAN CHICKEN CURRY SALAD

Steps:

• Combine chicken, celery, apple, pineapple, raisins and 1 1/2 teaspoons of the sesame seeds in a large bowl.
• Mix mayonnaise, curry powder and salt.
• Pour mayonnaise over chicken mixture and toss to coat.
• Sprinkle with remaining sesame seeds.
• Serve by itself or over a bed of greens.

HAWAIIAN CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, celery, mayonnaise, and almonds, and mix well. Gently fold in the oranges, pineapple, and grapes.

CHICKEN ALOHA

Steps:

• Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix ketchup, soup, green pepper, vinegar, brown sugar and mustard; stir in pineapple. Pour over chicken., Bake, uncovered, 25-35 minutes or until a thermometer reads 165°. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.