Tradewinds Salad Recipes

TRADEWINDS SALAD

Steps:

• Melt butter in large pan.
• Stir in brown sugar.
• Add cubed spam and saute until browned.
• Stir together mayo.
• ,sour cream and salt.
• Stir mayo.
• mixture and spam mixture into macaroni and mix well.
• Chill and enjoy.

TRADE WINDS SALAD

Steps:

• Melt butter, add brown sugar.
• Add chicken and cooked until browned, cool.
• Combine macaroni, chicken, grapes and or apples and cheese.
• Drain pineapple reserving 4 tbsp juice. Add drained pineapple to macaroni mixture.
• Combine mayo, sour cream, pineapple juice and salt; stir gently into macaroni mixture.

CARIBBEAN CHICKEN SALAD WITH MANGO DRESSING

Steps:

• Place the soy sauce, olive oil, brown sugar, and ginger in a gallon-sized ziptop bag, seal tightly pressing out all of the air, and "squish" to combine. Add the chicken, firmly seal the bag again, and move the chicken around gently so that all sides are coated and it lays flat when the bag is on its side. Let marinade for 30 minutes or refrigerate overnight. (If refrigerating overnight, let the chicken stand at room temperature for 30 minutes prior to grilling.) Meanwhile, prepare the dressing and other ingredients.
• Place the sliced red onions in a small bowl with water. Let sit while you prepare the rest of the salad (this mellows the red onions' bite, while maintaining their flavor; if you like the taste of raw red onion as is, you can feel free to skip this step).
• Make the dressing: Puree the mango, lime juice, honey, cumin, coriander, and cayenne in your food processor until smooth. With the processor running, drizzle in the olive oil and blend to combine. Taste and adjust seasoning as desired. Use for salad, then store leftovers in an airtight container in the refrigerator for up to 1 week. Shake well before using.
• Cook the chicken: Heat a grill pan or an outdoor grill over medium heat. Remove the chicken from the marinade, lightly shake off the excess, and grill for about 2 minutes per side, until cooked through (see ingredient notes for more information about length of cooking time). Remove to plate and let stand for 5 minutes. Cut into bite-sized pieces and set aside.
• In a large bowl, combine the romaine, red bell pepper, black beans, and red onion. Add the chicken, drizzle with the mango lime dressing. Toss to coat. Scatter the oranges and cilantro over the top, then serve.