Asian Chicken And Pineapple Salad Food

HAWAIIAN CHICKEN SALAD

Hawaiian Chicken Salad image

A giant salad loaded with the tropical flavours of Hawaii! This recipe is based on the marinade for these Hawaiian Chicken Skewers I shared a few weeks ago - see note 1 for how to REUSE the marinade for this recipe. This recipe also uses leftover Coconut Lime Cilantro/Coriander Rice that I shared as a side for the skewers.

Provided by Nagi | RecipeTin Eats

Time 25m

Number Of Ingredients 27

Ingredients

Marinade ((Note 1):)
1/3 cup coconut milk ((from a can))
1/4 cup pineapple juice ((from can, save pineapple pieces))
1 tbsp tomato sauce/ketchup
1 tbsp soy sauce
Zest of 1 lime
2 garlic cloves (, minced)
1/4 tsp EACH onion powder (, cumin, paprika, ginger powder, salt)
Chicken & Salad:
1/2 tbsp olive oil
1 large chicken breast (, halved horizontally)
1/2 cup corn
1/2 - 3/4 cup pineapple pieces ((from can))
4 - 6 cups chopped lettuce
1/2 avocado (, cut into wedges)
1/2 red onion (, finely sliced)
1/2 cup cherry tomatoes (, halved)
1 small carrot, finely shredded
1 - 1 1/2 cups Coconut Lime Cilantro / Coriander Rice ((Note 2))
Dressing:
1 1/2 tbsp lime juice
2 1/2 tbsp olive oil
2 tbsp finely chopped cilantro/coriander
1/2 garlic minced
1/2 tsp sugar or honey
1/4 tsp salt
Black pepper

Steps:

Mix together Marinade ingredients, marinate chicken for minimum 3 hours, preferably overnight.
Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.
Heat oil in a non stick skillet over high heat (or BBQ). Add chicken and cook each side for 3 minutes or until golden. Remove and cover loosely with foil for 5 minutes, then slice thickly.
Sear 1/2 cup pineapple pieces and corn in the skillet until golden.
Pile salad ingredients on a platter and top with sliced chicken. Drizzle over Dressing. Serve and pretend you're in Hawaii!

Nutrition Facts : ServingSize 346 g, Calories 494 kcal, Carbohydrate 35.5 g, Protein 36 g, Fat 24.7 g, SaturatedFat 3.5 g, Cholesterol 86 mg, Sodium 868 mg, Fiber 4.5 g, Sugar 9.2 g, UnsaturatedFat 21.2 g

ASIAN POACHED CHICKEN SALAD WITH PINEAPPLE

Asian Poached Chicken Salad with Pineapple image

This Asian Chicken Salad with crushed pineapple has a simple Vietnamese style dressing and can be served in lettuce cups or as a salad. The sweetness of the pineapple is subtle and is a great way to use up leftover crushed pineapple!

Provided by Abbe Odenwalder

Categories Main Course/Salads/Appetizer

Time 40m

Number Of Ingredients 18

Ingredients

1 lb boneless and skinless chicken breasts
Chicken broth or water to cover
3 heaping Tablespoons of crushed pineapple, drained or 1 mango
1/2 c chopped fresh mint
1/2 c chopped cilantro
1/2 c torn Thai Basil leaves (yes there is a difference between Italian basil and Thai basil)
2 Thai or Jalapeno chilies, sliced thin
1 head Boston lettuce, leaves separated
3 c chopped cabbage
1 T mayonnaise
Chopped Peanuts and Fried Onions or Shallots for Garnish
Dressing
3 T fresh squeezed lime juice (about 2 limes)
1 minced shallot
2 T fish sauce
1 1/2 T packed brown sugar
1 minced garlic clove
1/4 to 1/2 t red pepper flakes

Steps:

Begin by poaching the chicken breasts. Place chicken breasts that have been slightly pounded in a pot. Cover with chicken broth or water and herbs and spices of your choice.
Bring to a boil, then reduce heat to low so that the water is at a bare simmer. Partly cover and gently simmer for 10 minutes. Turn off heat and allow the chicken to remain in hot liquid for 15 to 20 minutes. That is it! Now slice or shred for your recipe!
Make dressing by whisking all ingredients together in a large bowl.
Remove 2 T dressing and add 1 T mayonnaise and whisk well. Toss with the 3 c of shredded cabbage and set aside.
Add chicken, crushed pineapple, mint, cilantro, basil and chilies and toss to coat in the large bowl with the dressing. Spoon into lettuce cups. On a large platter, place cabbage salad in the middle and arrange lettuce cups around it. Garnish with fried onions or shallots and some chopped peanuts.

PINEAPPLE CHICKEN SALAD WITH PECANS

Pineapple Chicken Salad with Pecans image

This easy homemade salad is both nutritious and versatile, with protein-rich canned chicken, flavorful pineapple and water chestnuts delivering delicious flavor and perfect texture.

Provided by Kelsey Nixon

Categories main-dish

Time 15m

Yield 4-6 Servings

Number Of Ingredients 12

Ingredients

2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon whole grain mustard
½ teaspoon paprika
1 (9.75-ounce) can premium chicken breast, drained
1 (8-ounce) can crushed pineapple, thoroughly drained
½ cup canned whole water chestnuts, drained and chopped
¼ cup chopped celery
2 tablespoons red onion, finely chopped
½ cup pecans, toasted and chopped
1 tablespoon chopped fresh parsley
kosher salt and cracked black pepper

Steps:

In a small bowl, mix together the mayonnaise, sour cream, and paprika until combined. In a separate mixing bowl, combine the chicken, pineapple, water chestnuts, celery, red onion, pecans, and parsley. Fold in the dressing, tossing to fully coat. Season to taste with salt and pepper. Chill completely before serving.

PINEAPPLE CHINESE CHICKEN SALAD

Pineapple Chinese Chicken Salad image

This is another fruity salad we like to make. I dont remember where the recipe came from but we make it often in the summer time.

Provided by mommyoffour

Categories Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 1/4 ounce) can pineapple tidbits
6 cups shredded lettuce
2 cups cooked chicken
3 green onions, cut in 2 inch slices
1/4 cup fresh cilantro, stems removed
3 tablespoons vegetable oil
3 tablespoons vinegar
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons fresh ginger, minced
1/2 teaspoon dry mustard

Steps:

Drain pineapple reserving 2 T. juice.
Arrange lettuce, chicken, onion and cilantro on large serving platter.
Blend oil, vinegar, reserved pineapple juice, honey, soy sauce, ginger and mustard.
Drizzle dressing over salad.
Garnish with chopped peanuts, if desired.
Serve immediately.

Nutrition Facts : Calories 310.6, Fat 15.2, SaturatedFat 2.6, Cholesterol 52.5, Sodium 323.1, Carbohydrate 25.4, Fiber 2.7, Sugar 19.5, Protein 19.7

CHICKEN SALAD WITH CRUSHED PINEAPPLE

Chicken Salad with Crushed Pineapple image

This is a really great recipe for chicken salad that I always get compliments on at family gatherings. I hope you like it. Makes about 6 good-sized sandwiches; approximately 5 cups.

Provided by luv2cook

Categories Salad

Time 30m

Yield 10

Number Of Ingredients 12

Ingredients

1 rotisserie chicken, boned and chopped
1 (8 ounce) can crushed pineapple, drained
2 stalks celery, finely chopped
1 cup creamy salad dressing (such as Miracle Whip®)
½ cup sweetened dried cranberries (such as Craisins®)
½ cup mayonnaise
½ cup chopped apple
¼ cup chopped green onion
1 tablespoon finely chopped fresh rosemary
1 tablespoon chopped fresh dill
1 pinch seasoned salt, or to taste
salt and ground black pepper to taste

Steps:

Mix chicken, pineapple, celery, salad dressing, sweetened cranberries, mayonnaise, apple, green onion, rosemary, dill, seasoned salt, salt, and pepper together in a large bowl. Refrigerate until ready to serve.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 13.4 g, Cholesterol 64.8 mg, Fat 23.3 g, Fiber 0.8 g, Protein 16.7 g, SaturatedFat 4.4 g, Sodium 357.3 mg, Sugar 12.1 g