Maui Chicken Salad Food

MAUI CHICKEN SALAD

Steps:

• Mix all ingredients.

MAUI CHICKEN SALAD

Steps:

• To toast coconut, preheat oven to 350°F Spread coconut onto nonstick baking sheet; bake 5 minutes, until golden brown. Remove from oven; let cool.
• To prepare dressing, in blender or food processor, combine juice, vinegar, minced mint, sugar, pepper and salt; process until well blended.
• With motor running, slowly pour oil through feed tube; process 1 minute, until slightly thickened.
• To prepare salad, in large skillet, bring 3 cups water to a boil.
• Add chicken; return liquid to a boil.
• Reduce heat to low; poach chicken, covered, 10 minutes, until cooked through.
• With slotted spoon, remove chicken from liquid; discard liquid.
• Set chicken aside to cool.
• Cut cooled chicken into bite-size pieces; place into medium bowl.
• Add 2 tablespoons dressing; toss to combine.
• In large bowl, combine pineapple, kiwi fruits, strawberries, mango and remaining dressing; transfer to large serving platter.
• Top fruit mixture with chicken mixture; sprinkle with coconut.
• Serve garnished with mint sprigs.
• SERVING (1 1/2 CUPS) PROVIDES: 1 1/2 Fats, 1 1/2 Fruits, 2 Proteins, 10 Optional Calories.
• PER SERVING: 235 Calories, 9 g Total Fat, 2 g Saturated Fat, 41 mg Cholesterol, 89 mg Sodium, 23 g Total Carbohydrate, 4 g Dietary Fiber, 18 g Protein, 35 mg Calcium; 5 points.

WOWIE MAUI CHICKEN

Steps:

• Heat a large sauce pan or Dutch oven over medium heat. Add olive oil.
• Cook chicken in olive until browned.
• Add garlic and cook for another 2-3 minutes stirring well to make sure garlic does not burn.
• Add remaining ingredients and stir well. Bring to boil.
• Reduce heat to med-low.
• Cover and simmer for 25 minutes until rice is tender.
• Serve immediately.

GRILLED MAUI CHICKEN

Steps:

• For the salsa, combine all fruit, vegetables and herbs in a bowl.
• In a separate bowl, add the remaining ingredients and whip with a whisk until well combined and all sugar is dissolved.
• Pour liquid over fruit and vegetables and toss until well combined.
• In a stainless mixing bowl, combine water, soy sauce, pineapple juice, sugar and lemon juice; whisk until sugar has dissolved.
• Pour marinade over chicken and swirl until all chicken breasts are covered; cover bowl and refrigerate for 8 hours.
• Remove chicken from marinade and grill about 4-5 minutes, turning once and grilling other side 4-5 minutes until center temperature reads 160°F.
• Serve chicken topped with spoonful of salsa.