POLYNESIAN CHICKEN SALAD WITH BABY SPINACH
It's a chicken salad and a spinach salad too. But the coconut, cashews and tasty Polynesian-style appeal are what make this dish really interesting.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 2 servings.
Number Of Ingredients 8
Steps:
- Toss spinach and romaine with the peppers and oranges in large bowl.
- Add dressing; mix lightly. Spoon onto serving platter or two salad plates.
- Top with the chicken; sprinkle with the cashews and coconut.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 29 g
POLYNESIAN CHICKEN SALAD
After decades of sad salads made from cold iceberg lettuce and flavorless supermarket tomatoes, the people of the 1970s were ready for salad excitement. They started including "exotic" ingredients like mandarin oranges and macadamia nuts that had become readily available in supermarkets. Then they added lots of mayonnaise and sour cream (because this is still America) and served it all on a few leaves of iceberg lettuce, because that's what officially makes things a salad. Eventually we wised up and realized that Polynesian chicken salad shouldn't be considered a "healthy" salad -- but goshdarnit is it ever tasty (seriously).
Provided by Food Network
Categories main-dish
Time 30m
Yield 8 first course servings or 4 entree servings
Number Of Ingredients 14
Steps:
- Remove the skin from the rotisserie chicken, then rip into small pieces and set aside. Remove the meat and discard the carcass, then shred the meat into small pieces.
- Drain the canned pineapple, reserving the juice. Put the pineapple in a large bowl with the chicken meat, drained mandarin oranges, celery, carrots and grapes.
- Whisk together the mayonnaise, sour cream, garam masala, salt and pepper in a small bowl. Add a bit of the reserved pineapple juice to thin out until pourable.
- Heat the butter in a skillet over medium heat. Add the chicken skin and macadamia nuts and cook, stirring occasionally, until the nuts are toasted and the skin is crispy.
- Pour the dressing over the chicken salad and toss well to coat.
- Line four plates with whole iceberg lettuce leaves, then mound some chicken salad in the center of each. Top each salad with chicken skin and macadamia nuts. Serve immediately.
HAWAIIAN SPINACH SALAD
Toss together fresh spinach, veggies, pineapple and ham for this light, lovely main-dish salad. -Anita Ashe, Sherbrooke, Nova Scotia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Divide spinach among four plates. Top with tomatoes, cucumber, mushrooms and onion. Arrange pineapple and ham over salad. Drizzle with dressing.
Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 29mg cholesterol, Sodium 615mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
POLYNESIAN CHICKEN SALAD WITH BABY SPINACH
Chicken, Fruit, Spinach, Romaine, all tossed into a salad? Yummy!
Provided by Debbie Quimby
Categories Chicken Salads
Time 20m
Number Of Ingredients 8
Steps:
- 1. Toss spinach and romaine with the peppers and oranges in a bowl.
- 2. Add dressing; mix lightly and spoon onto a serving platter or two salad plates.
- 3. Top with chicken; sprinkle with cashews and toasted coconut.
- 4. Note: to toast the coconut, spread evenly in a shallow baking pan. Bake at 350 degrees for 8-10 minutes or until lightly toasted, stirring occasionally. Watch carefully, coconut can burn easily.
- 5. Note: For a different taste, substitue 1/2 lb cooked, cleaned shrimp for the chicken.
HAWAIIAN CHICKEN SALAD SANDWICHES
"Hawaii may not be your vacation destination this year, but don't worry. This sandwich brings the flacors of the islands to your table." Cuisine at Home eRECIPES.
Provided by Manami
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat broiler to high with rack 6 inches from the element.
- Sauté bacon in a skillet over medium heat until crisp, 8-10 minutes; drain bacon on a paper-towel-lined plate.
- Prepare baguettes by slicing top third off and removing bread inside; set aside for another use.
- Cut whole baguette into 4 equal portions and half baguette into 2 portions.
- Brush each piece with 1 tablespoons oil, season with salt and pepper, and broil on a baking sheet until toasted, 2-3 minutes.
- Process cilantro, mint, gingerroot, and lime juice in food processor until minced; add mayonnaise and yogurt; pulse to combine.
- Season mixture with salt, pepper & crushed red pepper flakes.
- Combine chicken, nuts, and bacon with cilantro mixture; set aside.
- Toss spinach with salad dressing; stir pineapple and jalapeno together in a bowl.
- TO ASSEMBLE THE SANDWICHES:.
- Divide spinach among baguettes; top ech with 1/2 cup chicken salad and 2-3 tablespoons pineapple mixture.
- Garnish sandwiches with bell pepper.
Nutrition Facts : Calories 730.9, Fat 44.2, SaturatedFat 8.4, Cholesterol 25.3, Sodium 1120.1, Carbohydrate 70.2, Fiber 5.3, Sugar 7, Protein 14.3
ROASTED CHICKEN AND CAULIFLOWER SALAD
This warm and satisfying dinner salad is perfect any time of year.
Provided by Developed for CFC by Amanda Riva
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425ºF (220ºC). Line a large baking sheet with foil; grease well and set aside. Whisk the vinegar with the mustard, honey, 1 tsp (5 mL) salt and the pepper. Slowly drizzle in the oil, while whisking constantly, until mixture comes together. Measure out ¼ cup (60 mL) and set aside. Stir the garlic into the remaining mixture.
- Toss the chicken with 2 Tbsp (30 mL) of the garlic mixture. Season all over with remaining salt; arrange on the prepared pan. Toss the cauliflower with the remaining garlic mixture. Spread in a single layer on the same pan next to the chicken.
- Bake for 20 to 25 minutes or until a meat thermometer registers 165°F (74°C) when inserted into the centre of the largest chicken breast. Transfer chicken to a cutting board and tent with foil. Sprinkle beans and Parmesan over cauliflower. Roast for an additional 10 minutes or until browned; cool slightly.
- Meanwhile, thinly slice each chicken breast; set aside. Toss cauliflower mixture with spinach, red pepper, red onion and reserved dressing. Divide salad evenly between 4 dinner plates. Top with sliced chicken. Serve immediately.
Nutrition Facts :
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