Kona Chicken Salad Food
KONA CHICKEN SALAD NO COOKING REQUIRED
Turn off the stove and put away the knives... Home Chef is offering meals quick enough to throw together as you're walking out the door and tasty enough to meet our (and your) high standards for quality meals with fresh ingredients. We also pack in enough ingredients for two meals, giving you way more bang than your fast food buck ever would. Save the hot oven and pots and pans for another time; we've got quick and delicious covered.
Provided by Chef Patrick Le Beau
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Make the Salad Thoroughly rinse produce and pat dry.Cut pineapple into 1/2" pieces.Microwave chicken until warm, 1-2 minutes.Thoroughly combine chicken and BBQ spice blend.Place spinach, chicken, and pineapple in a bowl and toss with dressing. Garnish with macadamia nuts. Bon appétit!
Nutrition Facts :
CHICKEN KONA
Make and share this Chicken Kona recipe from Food.com.
Provided by GinnyP
Categories Chicken
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Season chicken with salt and pepper and place in a 3 1/2 quart crockpot.
- Combine onions, soy sauce, wine and water; pour over chicken.
- Cover and cook on'Low' for 3 to 4 hours.
- Remove chicken from pot.
- Arrange on broiler pan.
- Brush with honey.
- Broil until golden brown, brushing with honey several times.
- Grill instead of broil, if desired.
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