Polynesiansalad Recipes

POLYNESIAN SALAD

Steps:

• In a large bowl, mix peas, rice, shrimp, celery and green onion.
• Mix all the dressing ingredients together and mix well.
• When ready to serve pour over salad and add chow mein noodles.
• toss lightly.
• Both can be prepared day before.

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 RICE SALAD

Steps:

• Put rice and veggies in a large bowl and place in fridge.
• Just before serving, add the can of drained shrimp and Chinese noodles.
• Pour dressing over top and serve!

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.