Hawaiian Macadamia Chicken Salad Recipe 455

HAWAIIAN MACADAMIA CHICKEN SALAD RECIPE - (4.5/5)

Steps:

• Drain juice from crushed pineapple into a medium glass bowl; set aside the pineapple for later. Add cream cheese, salt and pepper to the juice and mix with a whisk or fork until thoroughly blended. Add chicken, rice, green onions, Macadamia nuts, jicama and the reserved crushed pineapple to the cream cheese mixture; stir gently until combined. Refrigerate mixture for 2 hours or until well chilled. To serve, line 4 salad plates with lettuce leaves if desired. Place a pineapple round on top of each plate. Mound chicken salad mixture onto center of pineapple round.

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.

QUICK HAWAIIAN CHICKEN SALAD

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.

CHICKEN SALAD HAWAIIAN

Steps:

• Mix cream cheese spread and yogurt until blended.
• Combine remaining ingredients in medium bowl.
• Add cream cheese mixture; mix lightly.

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!

SAM CHOY'S ASIAN MACADAMIA CHICKEN SALAD WITH FRIED NOODLES RECIPE

Steps:

• 1. Cover the chicken with the marinade, and refrigerate for 1 to 2 hours. 2. Heat the oil in a wok until hot but not smoking (350 degrees on a deep-fry thermometer). Drop in the rice noodles and remove as soon as they puff up. (Don't brown them.) Drain on paper towels and break into bite-size pieces when cool. Set aside. 3. Cut the wonton wrappers into strips and deep-fry them until golden brown in the same oil you used for the noodles. Drain on paper towels and set aside. 4. As soon as everything else is done, and the iceberg lettuce and other vegetables are sliced, chopped and refrigerated, you can cook the chicken. Fry breasts (skin on) in 2 tablespoons of oil until they are golden brown. Start on high heat, then finish on medium. After you turn the heat down, you can baste the chicken with marinade. Continue basting, using about 1/2 cup of marinade in all, until the liquid is absorbed and chicken is nicely browned. When done, let cool to room temperature and cut into strips. 5. Toss shredded lettuce, cabbage, bean sprouts and remaining vegetables together with the chicken and bite-size pieces of rice noodles in a mixing bowl. Add half the macadamia nuts and half the fried wonton strips, and toss with the salad, reserving remaining nuts and wonton strips for garnish. 6. Arrange a bed of your favorite leaf lettuce on individual salad plates. Use 1/4 of the remaining macadamia nuts, 1/4 of the remaining wonton strips, and a spring of cilantro to garnish each salad. Asian chicken marinade: Blend 1/4 cup cornstarch and 1 tablespoon brown sugar and set aside. Mix together 1 cup each soy sauce and salad oil; 1/4 cup each minced fresh cilantro and mirin (Japanese sweet rice wine); 2 tablespoons each minced fresh garlic, peeled and minced fresh ginger, and thinly sliced green onion; 1 teaspoon each sesame oil and salt, and 1/2 teaspoon white pepper. Slowly add the cornstarch mixture to the marinade, whisking constantly to prevent lumps. Makes 2 3/4 cups. Sweet-and-sour cucumber vinaigrette: Blend 1 cup each white wine vinegar and grated cucumbers, 3/4 cup granulated sugar, 1/2 cup water, 1 1/2 teaspoons peeled and grated fresh ginger and pinch of salt until sugar dissolves. Chill. Makes 2 cups.

HAWAIIAN CHICKEN MACARONI SALAD

Steps:

• Drain pineapple, reserving 1-1/2 teaspoons juice; set juice aside. In a small bowl, combine the pineapple, macaroni, chicken, celery, green beans and almonds., Combine the yogurt, mayonnaise, salt and reserved pineapple juice. Pour over salad; toss to coat. Chill until serving.