Best Polynesian Salad Recipes

POLYNESIAN-INSPIRED MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a large skillet, heat oil over medium-high heat. Cook Spam until golden brown, about 8 minutes. Cool completely., For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine pineapple, red pepper, water chestnuts, cooled Spam and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with green onions before 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:

• 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 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 WITH BABY SPINACH

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.

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 SHRIMP SALAD

Steps:

• Drain the pineapple, reserving 3/4 cup juice and set pineapple aside.
• In a small saucepan, combine the cornstarch, curry powder, salt, pepper, and reserved pineapple juice until smooth.
• Bring to a boil and cook and stir 1 minute or until thickened.
• Remove from the heat and cool to room temperature.
• Stir in mayonnaise and sour cream.
• In a large bowl, combine the shrimp, pasta, water chestnuts, and reserved pineapple.
• Add dressing and toss to coat.
• Cover and refrigerate for at least 2 hours before serving.

POLYNESIAN SHRIMP SALAD

Steps:

• In a large bowl, combine the shrimp, celery, water chestnuts, bean sprouts and onions. In a small bowl, combine the Miracle Whip, curry powder and salt; mix well. Stir into shrimp mixture; toss to coat.

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.

POLYNESIAN CHICKEN SALAD WITH BABY SPINACH

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.

TURKEY SALAD POLYNESIAN

Steps:

• Cook pasta to desired doneness, drain and rinse with cold water.
• In a large bowl, combine all of the salad ingredients.
• In a small bowl, combine all of the dressing ingredients, mixing well.
• To serve, pour dressing over salad mixture and toss gently.
• You may wish to serve salad on pieces of lettuce.

FROSTED POLYNESIAN SALAD

Steps:

• Cook peas as package directs and drain.
• Remove seeds and finely dice green peppers.
• Thinly slice onion and water chestnuts.
• Pare and coarsely grate carrots.
• Drain pineapple and mushrooms.
• Line a 9 x 13 baking dish with lettuce leaves.
• Layer vegetables and pineapple in dish.
• Combine frosting ingredients and spread evenly over the top.
• Cover dish and chill overnight.
• Before serving sprinkle grated cheese and bacon on top.
• Cut into squares.

POLYNESIAN SALAD

Steps:

• Mix all but fruit, chill 2 hours or more. Add fruit before serving.