QUICK HAWAIIAN CHICKEN SALAD
A friend shared this recipe with me. It's great for brunch or a summer supper.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first seven ingredients. Fold in oranges. Cover and refrigerate until chilled. Just before serving, fold in bananas and sprinkle with peanuts.
Nutrition Facts : Calories 333 calories, Fat 23g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 337mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 15g protein.
HAWAIIAN CHICKEN SALAD
This delicious, fruity chicken salad is a change from the standard. It's easy to double the recipe for a larger group.
Provided by Shirlie Burns
Categories Salad
Time 10m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 19 g, Cholesterol 79.6 mg, Fat 28.5 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 9 g, Sodium 555.3 mg, Sugar 14.7 g
POLYNESIAN CHICKEN SALAD
Dinner ready in 20 minutes! Try chicken salad in a new way - perfect if you love Island cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In ungreased shallow pan, spread sesame seed. Bake 8 to 10 minutes, stirring occasionally, until golden brown and aromatic. Set aside.
- In 2-quart saucepan, heat water to boiling. Break up ramen noodles before opening pouch. Remove seasoning packet from pouch. Add ramen noodles to boiling water. Cook 2 to 3 minutes, stirring occasionally, until noodles are tender; drain. Rinse in cold water to cool; drain.
- In small bowl or 1-cup measuring cup, mix reserved pineapple juice, 1/2 teaspoon seasoning from ramen seasoning packet, the vinegar, soy sauce, honey and ginger. Set aside.
- In large bowl, mix noodles, pineapple, cabbage, chicken, onions and carrot. Stir in dressing and sesame seed.
Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 30 mg, Fat 1/2, Fiber 4 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 16 g, TransFat 1 1/2 g
POLYNESIAN CHICKEN SALAD (DIABETIC)
Make and share this Polynesian Chicken Salad (Diabetic) recipe from Food.com.
Provided by ElaineAnn
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in medium-size bowl. Mix well.
- Cover and refrigerate to chill.
POLYNESIAN CHICKEN SALAD
This delicious chicken salad recipe was given to me by my aunt. The cooking time listed is the time to chill the salad before serving.
Provided by Dreamgoddess
Categories Pineapple
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine chicken, celery, pineapple or grapes, carrots and almods.
- Stir together the mayonnaise, sour cream, curry powder, lemon juice and salt.
- Pour over the chicken and toss lightly.
- Chill for about an hour to allow the flavors to develop before arranging on salad greens and serving.
Nutrition Facts : Calories 174, Fat 11.5, SaturatedFat 2.3, Cholesterol 10.1, Sodium 365.4, Carbohydrate 17.5, Fiber 1.9, Sugar 11.6, Protein 2.2
MIMI'S CURRIED HAWAIIAN CHICKEN SALAD
My mother Joyce, who my children call 'Mimi,' is a great Southern cook and has many legendary recipes. This is one of her crowd pleasers. She's been making this very traditional 'lady-like' chicken salad for as long as I can remember. It's best the day after making, and is colorful and fragrant and perfect for a summer supper -- or a ladies' luncheon!
Provided by LEGALPEACH
Categories Salad Curry Salad Recipes
Time 45m
Yield 15
Number Of Ingredients 11
Steps:
- Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
- In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
- Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
- Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.
Nutrition Facts : Calories 587.7 calories, Carbohydrate 19.3 g, Cholesterol 71.5 mg, Fat 45.7 g, Fiber 3.4 g, Protein 26.8 g, SaturatedFat 6.3 g, Sodium 389.3 mg, Sugar 12.4 g
HAWAIIAN CHICKEN SALAD
My mom signed me up for cooking classes when I was in seventh grade. I've been hooked ever since! I only used fresh ingredients in this salad, which combines a number of tropical flavors.-Bob Wedemeyer, Lynnwood, Washington
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 10 ingredients. Combine the dressing ingredients; pour over salad and toss to coat. Cover and refrigerate for 4 hours or until ready to serve.
Nutrition Facts :
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
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