Best Polynesian Chicken Salad Recipes
POLYNESIAN CHICKEN SALAD
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
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)
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
Steps:
- Combine all ingredients in medium-size bowl. Mix well.
- Cover and refrigerate to chill.
POLYNESIAN CHICKEN SALAD
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
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 WITH BABY SPINACH
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
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
POLYNESIAN CHICKEN SALAD
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
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
POLYNESIAN CHICKEN SALAD WITH BABY SPINACH
Chicken, Fruit, Spinach, Romaine, all tossed into a salad? Yummy!
Provided by Debbie Quimby
Categories Chicken Salads
Time 20m
Number Of Ingredients 8
Steps:
- 1. Toss spinach and romaine with the peppers and oranges in a bowl.
- 2. Add dressing; mix lightly and spoon onto a serving platter or two salad plates.
- 3. Top with chicken; sprinkle with cashews and toasted coconut.
- 4. Note: to toast the coconut, spread evenly in a shallow baking pan. Bake at 350 degrees for 8-10 minutes or until lightly toasted, stirring occasionally. Watch carefully, coconut can burn easily.
- 5. Note: For a different taste, substitue 1/2 lb cooked, cleaned shrimp for the chicken.
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