Smoky Hawaiian Chicken Salad Food

HAWAIIAN CHICKEN SALAD

Steps:

• Drain meat well and blot on paper towels to dry meat and drain pineapple well. Bring cream cheese to room temperature to soften and chop celery and onion, med to fine. Mix meat, pineapple, celery, onion and cream cheese in large bowl,mix well with fork. Season to taste with salt and pepper. Cover and chill several hours or overnite is better. To serve cut the center out of the bread and stuff with salad. Chop the center bread that was removed into cubes. Garnish with coconut or pecans.(I prefer pecans)serve on party crackers and bread cubes.

HAWAIIAN CHICKEN SALAD

Steps:

• Combine chicken, pineapple and celery.
• Add salad oil, lemon juice and salt.
• Mix well.
• Marinate salad for 1 hour.
• Add mayonnaise and mix well.
• Serve on a bed of lettuce and sprinkle almonds over top.

HAWAIIAN CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, celery, mayonnaise and almonds and mix well.
• Gently fold in the mandarin oranges, pineapple tidbits, green and purple grapes and mango.
• Refrigerate for 1 hour to let flavors incorporate a little.
• Place on a bed of lettuce and serve or serve as an appetizer on individual lettuce cups.

SMOKY CHICKEN SALAD

Steps:

• Preheat a grill to high. Toss the chicken with 1 tablespoon olive oil, the paprika, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Grill the chicken until marked and cooked through, about 7 minutes per side. Let cool slightly, then thinly slice.
• Meanwhile, make the dressing Combine the garlic and the remaining 3 tablespoons olive oil in a small microwave-safe bowl; microwave until the garlic is softened, about 1 minute. Transfer the garlic and oil to a blender; add the 2 whole piquillo peppers and puree until smooth. Transfer to a bowl and whisk in the mayonnaise, lemon juice and 2 tablespoons cilantro; season with salt and pepper.
• Divide the sliced chicken among the lettuce leaves; drizzle with the dressing. Top with the celery, almonds, the remaining sliced piquillo pepper and 1 tablespoon cilantro.

HAWAIIAN CHICKEN I

Steps:

• Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
• Preheat a grill for high heat.
• Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
• In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!

" HAWAIIAN" CHICKEN SALAD APPETIZER

Steps:

• Combine ingredients except for the bread.
• Chill in refrigerator.
• When ready to serve, cut the top part of the Hawaiian King bread off leaving a hallow space to put in the chicken salad.
• Cut up the bread into chunks.
• Use the bread to dip into the chicken salad.

FRUIT & NUT HAWAIIAN CHICKEN SALAD

Steps:

• Combine all ingredients; blend well.
• Chill.

EASY HAWAIIAN CHICKEN SALAD

Steps:

• Boil chicken breasts until cooked thoroughly. Run cold water over chicken until cool then shred or cut.
• Mix remaining ingredients in with chicken and enjoy!

HAWAIIAN CHICKEN SALAD

Steps:

• In a medium bowl, beat cream cheese until fluffy. Mix in salad dressing and 2 tablespoons reserved pineapple juice. Stir in the pineapple tidbits, chicken, almonds, and grapes until evenly coated. Chill until serving.

SMOKY HAWAIIAN CHICKEN SALAD

Steps:

• Toss the first five ingredients together until the almond chips coat all of the ingredients.
• Fold in the Miracle Whip and blend well.
• Chill for a minimum of an hour before serving in order to let the flavors develop (cooking time is actually chill time).
• Serve a large scoop on a bed of lettuce with buttery crackers.