Polynesian Chicken Salad With Baby Spinach Recipes

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POLYNESIAN CHICKEN SALAD



Polynesian Chicken Salad image

After decades of sad salads made from cold iceberg lettuce and flavorless supermarket tomatoes, the people of the 1970s were ready for salad excitement. They started including "exotic" ingredients like mandarin oranges and macadamia nuts that had become readily available in supermarkets. Then they added lots of mayonnaise and sour cream (because this is still America) and served it all on a few leaves of iceberg lettuce, because that's what officially makes things a salad. Eventually we wised up and realized that Polynesian chicken salad shouldn't be considered a "healthy" salad -- but goshdarnit is it ever tasty (seriously).

Provided by Food Network

Categories     main-dish

Time 30m

Yield 8 first course servings or 4 entree servings

Number Of Ingredients 14

1 rotisserie chicken
One 8-ounce can crushed pineapple
One 11-ounce can mandarin oranges packed in juice, drained
1 cup diced celery
1/2 cup shredded carrots
1/2 cup halved seedless red grapes
2/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon garam masala
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter
1/4 cup chopped macadamia nuts
1 small head iceberg lettuce

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 WITH BABY SPINACH



Polynesian Chicken Salad with Baby Spinach image

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

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

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

HAWAIIAN SPINACH SALAD



Hawaiian Spinach Salad image

Toss together fresh spinach, veggies, pineapple and ham for this light, lovely main-dish salad. -Anita Ashe, Sherbrooke, Nova Scotia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 cups fresh baby spinach
2 cups grape tomatoes
2/3 cup seeded chopped cucumber
1/2 cup sliced fresh mushrooms
8 slices red onion, halved
1 can (20 ounces) unsweetened pineapple chunks, drained
8 ounces sliced deli ham, julienned
1/3 cup fat-free poppy seed salad dressing

Steps:

  • Divide spinach among four plates. Top with tomatoes, cucumber, mushrooms and onion. Arrange pineapple and ham over salad. Drizzle with dressing.

Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 29mg cholesterol, Sodium 615mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

SPINACH AND CHICKEN SALAD



Spinach and Chicken Salad image

This salad tastes great and packs a super nutritional punch! Try it with any dressing, but my favorite is a fat free roasted garlic vinaigrette.

Provided by JESSICAWILLIAMS

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 (10 ounce) bag fresh spinach, rinsed and dried
4 cooked skinless, boneless chicken breast halves, sliced
1 zucchini, halved lengthwise and sliced
1 red bell pepper, chopped
½ cup black olives
3 ounces fontina cheese, shredded
½ cup fat-free roasted garlic salad dressing

Steps:

  • Place equal portions of spinach onto four salad plates. Arrange chicken, zucchini, bell pepper, and black olives over spinach, and top with cheese. Drizzle dressing over salad.

Nutrition Facts : Calories 320 calories, Carbohydrate 16.5 g, Cholesterol 97.8 mg, Fat 11.9 g, Fiber 3.3 g, Protein 36 g, SaturatedFat 5.2 g, Sodium 727.3 mg, Sugar 6.7 g

ASIAN SPINACH CHICKEN SALAD



Asian Spinach Chicken Salad image

"Though we don't usually care for Asian food, this delightful salad is the exception!" says Marlene Roberts from Moore, Oklahoma. "It's an easy dish for a busy weeknight dinner."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 13

6 teaspoons sesame oil, divided
1 tablespoon white wine vinegar
1 teaspoon sugar
1/2 teaspoon reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
Dash ground ginger
1 boneless skinless chicken breast (6 ounces), cut into 1-inch cubes
1-1/2 cups fresh baby spinach
2 tablespoons shredded carrot
2 green onions, thinly sliced
1-3/4 cups chow mein noodles
1 teaspoon sesame seeds, toasted

Steps:

  • In a jar with a tight-fitting lid, combine 4 teaspoons sesame oil, vinegar, sugar, soy sauce, salt, cayenne and ginger; shake well. Cover and refrigerate until serving., In a small skillet, saute chicken in remaining oil until golden brown; set aside and keep warm. In a small bowl, combine the spinach, carrot and onions. Shake dressing and pour over salad; toss to coat., Divide chow mein noodles between two plates; top with salad mixture and chicken. Sprinkle with sesame seeds. Serve immediately.

Nutrition Facts : Calories 451 calories, Fat 28g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 444mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.

BABY SPINACH AND CHICK PEA SALAD



Baby Spinach and Chick Pea Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 6

8 ounces baby spinach, 5 cups, chopped
1 can chick peas, drained
1/2 medium red onion, finely chopped
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, 3 turns of the bowl
Salt and pepper

Steps:

  • Combine chopped spinach, chickpeas and chopped onions in a bowl. Add 1 tablespoon balsamic vinegar and 3 tablespoons (3 turns of the bowl in a slow stream) extra-virgin olive oil. Toss well to coat and combine. Season salad with salt and pepper, to your taste.

POLYNESIAN CHICKEN SALAD (DIABETIC)



Polynesian Chicken Salad (Diabetic) image

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

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

Steps:

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

POLYNESIAN CHICKEN SALAD



Polynesian Chicken Salad image

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

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

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

POLYNESIAN CHICKEN SALAD



Polynesian Chicken Salad image

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

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

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

BABY SPINACH SALAD



Baby Spinach Salad image

Fresh and easy, this salad is the perfect accompaniment to another recipe I have posted -sage and ricotta stuffed chicken.

Provided by MellowMel

Categories     Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon olive oil
1 tablespoon lemon juice
150 g baby spinach leaves
100 g small black olives
sea salt

Steps:

  • Whisk together the olive oil and the lemon juice.
  • Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
  • Season the salad with sea salt and freshly ground black pepper.

Nutrition Facts : Calories 68.2, Fat 6.2, SaturatedFat 0.8, Sodium 247.7, Carbohydrate 3.3, Fiber 1.6, Sugar 0.2, Protein 1.3

HAWAIIAN CHICKEN SALAD



Hawaiian Chicken Salad image

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

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

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

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