Polynesian Chicken Salad Recipes

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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



Quick Hawaiian Chicken Salad image

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.

2-1/2 cups diced cooked chicken
1 can (20 ounces) pineapple tidbits, drained
1 cup seedless red grapes, halved
3/4 cup sliced celery
3/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup navel orange segments
3/4 cup sliced firm bananas
1/3 cup salted peanuts

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



Hawaiian Chicken Salad image

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

2 (3 ounce) packages cream cheese, softened
⅓ cup creamy salad dressing, e.g. Miracle Whip ™
1 (8 ounce) can pineapple tidbits, juice reserved
3 (5 ounce) cans chunk chicken, drained
1 cup blanched slivered almonds
1 ½ cups seedless grapes, halved

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



Polynesian Chicken Salad image

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

2 teaspoons sesame seed
2 cups water
1 package (3 oz) chicken-flavor ramen noodle soup mix
1 can (8 oz) pineapple tidbits, drained, 2 tablespoons juice reserved
2 tablespoons white vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1/2 teaspoon ground ginger
3 cups shredded cabbage
1 cup cut-up cooked chicken
8 medium green onions, sliced (1/2 cup)
1/2 cup shredded carrot

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



Polynesian Chicken Salad (Diabetic) image

Steps:

  • Combine all ingredients in medium-size bowl. Mix well.
  • Cover and refrigerate to chill.

1 1/2 cups cooked chicken, chopped
1 (8 ounce) can crushed pineapple in juice
1/2 cup plain low-fat yogurt
1/4 cup green onion, chopped
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper

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



Polynesian Chicken Salad image

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

2 cups chicken, cooked and diced in small pieces
1 1/2 cups celery, diced
1 1/2 cups pineapple chunks, white seedless grapes, or a combination of both
1/4 cup carrot, shredded
1/4 cup toasted almond halve
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon curry powder
1 teaspoon lemon juice
1/2 teaspoon salt
salad greens

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



Mimi's Curried Hawaiian Chicken Salad image

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

6 boneless, skinless chicken breasts, cubed
3 cups mayonnaise
1 tablespoon curry powder
1 teaspoon lemon juice
1 tablespoon soy sauce
2 ½ cups slivered almonds, toasted
1 pound seedless green grapes, halved
2 cups chopped celery
1 (8 ounce) can sliced water chestnuts
1 (20 ounce) can pineapple chunks, thoroughly drained
paprika, for garnish

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



Hawaiian Chicken Salad image

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 :

5 cups cubed cooked chicken
1 can (16 ounces) pineapple chunks, drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup julienned green pepper
1 cup green grapes
1 cup seedless red grapes
1 cup shredded cheddar cheese
3/4 cup salted cashews
1/2 cup chopped celery
1/2 cup chopped green onion
DRESSING:
1/3 cup mayonnaise
1/3 cup plain yogurt
4 teaspoons apple juice
1/4 to 1/2 teaspoon salt

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



Polynesian Chicken Salad with Baby Spinach image

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

2 cups baby spinach leaves
2 cups torn romaine lettuce
1 large red pepper, thinly sliced
1/2 cup canned mandarin oranges, drained
1/4 cup KRAFT Raspberry Vinaigrette with Poppyseed Dressing made with Extra Virgin Olive Oil
1/2 lb. boneless skinless chicken breasts, grilled, sliced
2 Tbsp. PLANTERS Cashews
2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted

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