Polynesian Chicken Salad Recipes

HAWAIIAN CHICKEN SALAD

Steps:

• Mix together Marinade ingredients, marinate chicken for minimum 3 hours, preferably overnight.
• Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.
• Heat oil in a non stick skillet over high heat (or BBQ). Add chicken and cook each side for 3 minutes or until golden. Remove and cover loosely with foil for 5 minutes, then slice thickly.
• Sear 1/2 cup pineapple pieces and corn in the skillet until golden.
• Pile salad ingredients on a platter and top with sliced chicken. Drizzle over Dressing. Serve and pretend you're in Hawaii!

POLYNESIAN CHICKEN SALAD

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.

POLYNESIAN CHICKEN SALAD

Steps:

• Remove the skin from the rotisserie chicken, then rip into small pieces and set aside. Remove the meat and discard the carcass, then shred the meat into small pieces.
• Drain the canned pineapple, reserving the juice. Put the pineapple in a large bowl with the chicken meat, drained mandarin oranges, celery, carrots and grapes.
• Whisk together the mayonnaise, sour cream, garam masala, salt and pepper in a small bowl. Add a bit of the reserved pineapple juice to thin out until pourable.
• Heat the butter in a skillet over medium heat. Add the chicken skin and macadamia nuts and cook, stirring occasionally, until the nuts are toasted and the skin is crispy.
• Pour the dressing over the chicken salad and toss well to coat.
• Line four plates with whole iceberg lettuce leaves, then mound some chicken salad in the center of each. Top each salad with chicken skin and macadamia nuts. Serve immediately.

POLYNESIAN CHICKEN SALAD (DIABETIC)

Steps:

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

POLYNESIAN CHICKEN SALAD

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.

HAWAIIAN CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, celery, mayonnaise and almonds and mix well.
• Gently fold in the mandarin oranges, pineapple tidbits, green and purple grapes and mango.
• Refrigerate for 1 hour to let flavors incorporate a little.
• Place on a bed of lettuce and serve or serve as an appetizer on individual lettuce cups.