Gails Pineapple Chicken Salad Food

PINEAPPLE CHICKEN SALAD

Steps:

• Chop the chicken meat into smallish pieces, and place in a large bowl with the pineapple and celery.
• In a separate bowl combine the mayonnaise, celery salt, pepper, dried onion, garlic powder, and nuts or seeds.
• Add the mayonnaise mixture to the chicken and toss to combine; add additional sour cream or plain yogurt to achieve desired texture.
• Refrigerate for at least 30 minutes, then serve on croissant or on lettuce.

PINEAPPLE CHICKEN SALAD WITH PECANS

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.

CHICKEN SALAD WITH APPLES AND GRAPES

Steps:

• Combine the yogurt, buttermilk, mayonnaise, vinegar, curry powder, garlic, salt and some pepper in a medium bowl and whisk to incorporate. Combine the chicken, apple, grapes and watercress in a large salad bowl. Pour the dressing over and toss to thoroughly coat. Taste and adjust the salt, pepper and curry powder as desired. Arrange a lettuce leaf on each of 4 salad plates. Divide the salad evenly among the plates and top with chopped almonds.

GRILLED PINEAPPLE AND CHICKEN SALAD

Steps:

• Preheat the grill. Season the chicken with salt, pepper, and 1 1/2 tablespoons of olive oil. Place the chicken on the grill and cook for about 4 minutes on each side, or until cooked through and nicely marked by the grill. Brush the pineapple slices with the remaining olive oil and season lightly with salt and pepper. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side, or until the fruit is slightly softened and nicely marked by the grill. Remove from the grill and cool. Reserve 4 slices of the pineapple and dice the rest of the fruit. Dice the cooled chicken. In the bowl of a food processor, add the 4 reserved slices of fruit. Process until mostly smooth. While the processor is still running, add the walnut oil in a steady stream until combined and emulsified. Stir in the chervil and season the vinaigrette with salt and pepper. In a mixing bowl, toss the diced chicken, pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and refrigerate for 1 hour.
• Heat the vegetable oil in a non-reactive and heavy-bottomed pot until 350 degrees F. Add wontons slowly to prevent the oil from bubbling over. Fry the wontons for 30 seconds or until crispy. Drain on paper towels and season with salt and sesame oil.
• Serve chicken salad on top of Bibb lettuce leaves and garnish with chopped parsley and fried wontons.

CHICKEN SALAD WITH CRUSHED PINEAPPLE

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.

GRIDDLED PINEAPPLE & CHICKEN SALAD WITH NAM JIM DRESSING

Steps:

• Bring a saucepan of salted water to the boil. Add the beans, cook for 30 secs, then scoop out with a slotted spoon and plunge straight into cold water. Bring the water back to the boil, add the chicken breasts, then reduce the heat to a gentle bubble. After 3 mins, remove the pan from the heat but leave the chicken to continue poaching for 10 mins. Check the chicken is cooked through, then drain or poach for a few mins more if necessary.
• Peel the pineapple and cut through the core into quarters. Cut out and discard the core, then thinly slice. Heat a griddle pan until very hot. Brush the pineapple slices with a little oil and cook for 1-2 mins each side until charred and just starting to soften. Transfer to a plate.
• For the dressing, put the chillies in a small bowl, cover with kettle-hot water and set aside for 5 mins. Put the sugar, garlic and coriander in a mortar and pound to a paste with a pestle. Drain the chilli, add to the mortar, then pound again. Stir in the remaining dressing ingredients and taste to make sure you have a good balance of hot, sweet, sour and salty - adjust with more chilli, sugar, lime or sh sauce, if you like.
• Shred the chicken and pile onto a platter with the remaining salad ingredients. Drizzle with the dressing and toss together just before serving.

SPICED CHICKEN & PINEAPPLE SALAD

Steps:

• Drain the pineapple, reserving the juice. If in rings, chop into chunks. Mix with the chicken, onion, leaves, coriander and tomatoes, and divide between 2 containers if taking as lunch.
• For the dressing, whisk 2 tbsp of the pineapple juice, the red chilli, vinegar and sweet chilli sauce with some seasoning in a small jam jar or lidded container, and toss this through the salad before serving.

PINEAPPLE CHICKEN SALAD

Steps:

• Sprinkle chicken with lemon-pepper. Grill over medium-hot heat or broil 4-6 in. from the heat for 15-18 minutes or until juices run clear, turning once. Set aside and keep warm. Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use); set pineapple aside. In a jar with a tight-fitting lid, combine oil, soy sauce, vinegar, honey, ginger and reserved pineapple juice; shake well. Brush some of the dressing over pineapple; grill or broil for 2 minutes. Cut chicken into strips. Arrange vegetables on serving plates; top with pineapple and chicken. Sprinkle with peanuts if desired. Serve with remaining dressing.

NEW WEST CHICKEN SALAD WITH PINEAPPLE AND GRAPES

Steps:

• Combine first 3 ingredients.
• Stir in remaining ingredients.
• Cover and chill until serving time.
• To Serve:.
• Sprinkle with additional walnuts and serve with a crisp green salad, baguette, and a nice glass of iced tea or lemonade, sparkling mineral water, chenin blanc or California chardonnay.

GRILLED CHICKEN SALAD WITH PINEAPPLE

Steps:

• Marinate chicken breast strips in 1 cup (250mL) VH Honey Garlic Sauce for 1 hour.
• Spray grill with PAM Grilling Spray, heat grill and grill chicken over medium high heat until cooked through, about 7 minutes.
• In a large bowl place pineapple, red onion and greens. Just before serving toss with dressing, put salad onto individual plates and top with equal amounts of grilled chicken.

CHICKEN SALAD WITH PINEAPPLE

Steps:

• Mix all ingredients except almonds.
• Add a little pineapple juice if salad is too thick.
• Chill.
• Serve on crisp lettuce with almonds scattered on top.

GRILLED CHICKEN AND PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving 2 tablespoons juice. In a small bowl, combine the juice; oil, soy sauce, vinegar, honey, ginger and cayenne. Brush some over pineapple slices; set aside. , Sprinkle both sides of chicken with pepper; grill or broil for 4-5 minutes on each side or until a thermometer reads 170°. Slice into strips. , Grill or broil pineapple, turning to brown both sides, for 2-3 minutes or until heated through. In a large bowl, toss the greens, peppers, mushrooms and onion. Top with chicken and pineapple; or arrange on four plates. Drizzle with remaining dressing.

PINEAPPLE-APPLE CHICKEN SALAD

Steps:

• In a large bowl, combine the first six ingredients. Serve with greens.