Hawaiian Grilled Chicken Salad Recipes

Steps:

• Place the chicken in a microwave-safe dish. Combine the salad dressing, lemon-pepper and garlic powder; pour over chicken. Cover and microwave at 50% power for 1-2 minutes or until heated through., Meanwhile, in a jar with a tight-fitting lid, combine the oil, lemon juice, honey, mustard, garlic tarragon and rosemary; shake well. On four plates, arrange the romaine, tomatoes, cucumber and onions. Top with chicken and drizzle with dressing.

Steps:

• Gather your ingredients.
• Heat oven to 375°F. Unroll 1 can dough; press into ungreased 13x9-inch cookie sheet.
• Top dough with even layer of ham.
• Sprinkle mozzarella cheese over ham.
• Evenly place pineapple over top of cheese.
• Unroll second sheet of crescent dough; place over top. Press around edges of dough to seal.
• Brush melted butter over top of crescent dough; sprinkle with Parmesan cheese.
• Bake about 25 minutes or until golden brown. Cool 5 minutes before cutting into 12 pieces.

Steps:

• Whisk pineapple juice, soy sauce, brown sugar, garlic, and ginger together in a bowl until brown sugar has dissolved. Pour marinade into a resealable plastic bag. Add chicken thighs and coat with the marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator, 4 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Reduce heat to low on one burner of the preheated grill. Place oven-safe dish over the low burner; add butter and green onions to the dish and allow to slowly melt. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Grill chicken in batches over the medium burners, turning once, until juices run clear, about 10 minutes per batch.
• When chicken is cooked, place each piece into the butter and onion "bath", turning a couple of times to ensure it is well coated. Continue to grill remaining chicken, adding each piece to the butter and onion "bath", pushing already-coated pieces to the side until all pieces have been coated.

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.