CHICKEN AND PINEAPPLE SALAD
"This salad takes a little time, but it is truly worth the few extra steps," writes Diane Sparrow, Osage, Iowa. "It has been a family favorite for years. It makes a nice summer lunch...or a fun first course for an Asian vegetable stir-fry."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 5 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt. Gradually add the pineapple juice, broth, vinegar, soy sauce and oil until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate., In a large bowl, toss chicken with soy sauce and ginger. In a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat and allow to cool. Combine the cucumber, onion, celery and chicken. , Pour chilled sauce over chicken; toss to coat. Just before serving, line salad plates with lettuce if desired. Arrange chicken salad and pineapple over lettuce. Sprinkle with sesame seeds.
Nutrition Facts :
CHICKEN-PINEAPPLE SPINACH SALAD
Make and share this Chicken-Pineapple Spinach Salad recipe from Food.com.
Provided by Haversac
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Layer salad with spinach/lettuce mix, pea pods, green onion, pineapple & chicken.
- Top with dressing & enjoy!
- (You can adjust the amounts of the ingredients in the dressing to suit your taste, and if you want, season chicken with ginger & garlic!).
Nutrition Facts : Calories 291.1, Fat 9.2, SaturatedFat 2.3, Cholesterol 46.4, Sodium 937.5, Carbohydrate 33.6, Fiber 5.9, Sugar 23.8, Protein 22.5
PEPPERED PECAN, SPINACH SALAD WITH PINEAPPLE & CHICKEN
This recipe is so versatile. Sometimes I use mixed greens instead of spinach or leave out the chicken. Easy to adapt to your taste.
Provided by Dona England
Categories Easy
Time P15D
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make the pecans.
- For the peppered pecans combine 1 teaspoon salt, 1/2 tablespoon ground pepper and 1/4 cup sugar.
- Heat heavy skillet.
- Add pecans and stir, heating one minutes.
- Sprinkle half of the sugar/salt/pepper mixture into the skillet. Stir one minutes. Add the remaining sugar mixtures and continue to stir until melted.
- Remove nuts and put onto oiled cookie sheet.
- Let cool and package tightly.
- Make the dressing.
- Combine 1/2 cup salad oil, 1/4 cup balsamic vinegar, 1/2 teaspoon salt and 1 tablespoon pineapple juce.
- Make the salad.
- Combine spinach, onion, pineapple, blue cheese, and chicken
- sprinkle with peppered pecans.
- Combine with dressing.
Nutrition Facts : Calories 475.2, Fat 39.8, SaturatedFat 7.8, Cholesterol 35.9, Sodium 930.2, Carbohydrate 17.9, Fiber 4.6, Sugar 11.1, Protein 16.3
CHICKEN SALAD WITH PINEAPPLE-LIME DRESSING
Feel free to use arugula in place of watercress, or shrimp instead of chicken in this bright Chicken Salad. The pineapple-lime dressing is also great spooned over grilled fish or chicken, or simply stirred into rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 15m
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together lime zest and juice, shallot, honey, and chile. Add oil and whisk until combined. Season with salt and pepper and stir in pineapple. Add watercress, spinach, cashews, and chicken; toss until greens are coated with dressing.
Nutrition Facts : Calories 374 g, Fat 28 g, Fiber 2 g, Protein 21 g
GRILLED CHICKEN AND PINEAPPLE SALAD
I frequently prepare this fabulous, filling salad for supper.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 331 calories, Fat 12g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 551mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
CHICKEN SALAD WITH CRUSHED PINEAPPLE
This is a really great recipe for chicken salad that I always get compliments on at family gatherings. I hope you like it. Makes about 6 good-sized sandwiches; approximately 5 cups.
Provided by luv2cook
Categories Salad
Time 30m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 13.4 g, Cholesterol 64.8 mg, Fat 23.3 g, Fiber 0.8 g, Protein 16.7 g, SaturatedFat 4.4 g, Sodium 357.3 mg, Sugar 12.1 g
PINEAPPLE CHICKEN SALAD SANDWICH
This makes a light enjoyable meal in the summertime, and also cut smaller, as a lovely hors d'oeuvre. Try sauteeing the chicken breast meat, (Recipe #226050), instead of poaching, it is much more flavorful. I usually add a little bit of finely chopped celery for a bit of crunch!
Provided by Chef PotPie
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except butter and pineapple syrup, then add 2-3 tablespoons of the syrup or to your taste.
- Butter the muffins or croissants and spread generously with the chicken salad.
Nutrition Facts : Calories 565.9, Fat 20.4, SaturatedFat 8.5, Cholesterol 89.9, Sodium 557.8, Carbohydrate 62.3, Fiber 5.2, Sugar 13.9, Protein 33.8
SPINACH SALAD WITH CHICKEN AND PINEAPPLE SALSA
I had left over grilled chicken and some pineapple salsa, so I threw these things together. You can use rotisserie chicken and/or peach salsa instead. Eliminate the tequila if you don't want to use alcohol. Prep time includes marinating the pineapple.
Provided by Carolyn Haas
Categories Chicken Salads
Time 50m
Number Of Ingredients 14
Steps:
- 1. For Pineapple Salsa: marinade pineapple in a small bowl with the tequila, half the lime juice and the brown sugar for at least 1/2 hour.
- 2. Heat skillet with coconut oil, add pineapple. Saute on medium-hot until pineapple has browned a bit, turning so each side gets browned. Remove from pan.
- 3. Mix cooled pineapple, onion and pepper together in a small bowl. Add cilantro, olive oil, the rest of the lime juice, salt and pepper.
- 4. If you don't have left-over chicken, pan-fry or grill the chicken, seasoned with salt and pepper while pineapple is marinating.
- 5. Dice or shred chicken into bite-sized pieces.
- 6. For the salad: Divide spinach between 4 large salad bowls. Top with chicken and pineapple salsa. Drizzle each portion with vinaigrette.
More about "chicken pineapple spinach salad recipes"
PINEAPPLE CHICKEN SALAD - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 11Calories 457 per servingCategory Dinner, Lunch, Main Course, Sandwich
- In a large bowl, combine the chopped rotisserie chicken, thoroughly drained crushed pineapple, honey roasted almonds, sliced celery, and red onion. Stir to combine.
- In a small bowl, whisk together the mayo, sour cream, honey, Dijon mustard, lemon juice, and a generous (or to taste) sprinkle of salt and pepper. I add 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour dressing over salad.
- Gently stir all of the ingredients together until combined. Taste and adjust for seasonings (salt, pepper, additional lemon, etc.)
- Layer the chicken salad on a croissant or sandwich bread and add some lettuce. Enjoy immediately.
GRILLED CHICKEN AND SPINACH SALAD WITH SPICY PINEAPPLE …
From myrecipes.com
4/5 (13)Total Time 20 minsServings 4Calories 313 per serving
- Heat a grill pan over medium-high heat. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan; set aside.
- Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on, gradually add olive oil until blended.
- Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salads evenly with remaining 1/4 cup dressing.
CLASSIC PINEAPPLE CHICKEN SALAD - THE BOSSY KITCHEN
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#15-minutes-or-less #time-to-make #course #preparation #salads #easy #dietary #3-steps-or-less
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