Hawaiian Chicken Salad With Honey Lime Vinaigrette Recipes

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HAWAIIAN CHICKEN SALAD



Hawaiian Chicken Salad image

A giant salad loaded with the tropical flavours of Hawaii! This recipe is based on the marinade for these Hawaiian Chicken Skewers I shared a few weeks ago - see note 1 for how to REUSE the marinade for this recipe. This recipe also uses leftover Coconut Lime Cilantro/Coriander Rice that I shared as a side for the skewers.

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Salad

Time 25m

Number Of Ingredients 27

Marinade ((Note 1):)
1/3 cup coconut milk ((from a can))
1/4 cup pineapple juice ((from can, save pineapple pieces))
1 tbsp tomato sauce/ketchup
1 tbsp soy sauce
Zest of 1 lime
2 garlic cloves (, minced)
1/4 tsp EACH onion powder (, cumin, paprika, ginger powder, salt)
Chicken & Salad:
1/2 tbsp olive oil
1 large chicken breast (, halved horizontally)
1/2 cup corn
1/2 - 3/4 cup pineapple pieces ((from can))
4 - 6 cups chopped lettuce
1/2 avocado (, cut into wedges)
1/2 red onion (, finely sliced)
1/2 cup cherry tomatoes (, halved)
1 small carrot, finely shredded
1 - 1 1/2 cups Coconut Lime Cilantro / Coriander Rice ((Note 2))
Dressing:
1 1/2 tbsp lime juice
2 1/2 tbsp olive oil
2 tbsp finely chopped cilantro/coriander
1/2 garlic minced
1/2 tsp sugar or honey
1/4 tsp salt
Black pepper

Steps:

  • Mix together Marinade ingredients, marinate chicken for minimum 3 hours, preferably overnight.
  • Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.
  • Heat oil in a non stick skillet over high heat (or BBQ). Add chicken and cook each side for 3 minutes or until golden. Remove and cover loosely with foil for 5 minutes, then slice thickly.
  • Sear 1/2 cup pineapple pieces and corn in the skillet until golden.
  • Pile salad ingredients on a platter and top with sliced chicken. Drizzle over Dressing. Serve and pretend you're in Hawaii!

Nutrition Facts : ServingSize 346 g, Calories 494 kcal, Carbohydrate 35.5 g, Protein 36 g, Fat 24.7 g, SaturatedFat 3.5 g, Cholesterol 86 mg, Sodium 868 mg, Fiber 4.5 g, Sugar 9.2 g, UnsaturatedFat 21.2 g

HAWAIIAN CHICKEN SALAD WITH HONEY-LIME VINAIGRETTE



Hawaiian Chicken Salad With Honey-Lime Vinaigrette image

Remember when chicken salad brought to mind ladies luncheons -- quite predictable and very boring! Well, this recipe is quite the opposite. Cuisine At Home, August 2007. You are going to have enough of The Honey-Lime Vinaigrette left over to make my recipe #243514.

Provided by Manami

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 23

5 slices thick-sliced cooked bacon, sliced
1 1/2 French baguettes, toasted
1/3 cup olive oil, divided
salt, to taste
fresh ground black pepper, to taste
crushed red pepper flakes, to taste
1 1/4 cups fresh cilantro leaves, packed
1/2 cup fresh mint leaves, packed
1 tablespoon fresh ginger, chopped
1/2 lime, juice of
3/4 cup mayonnaise
1/4 cup yogurt
3 cups rotisserie-cooked chicken, shredded
reserved bacon
1/2 cup macadamia nuts, chopped
1 cup fresh spinach
1 cup fresh pineapple, chopped
1 tablespoon jalapeno, minced
minced red pepper
1/4 cup fresh lime juice (no substitutions)
3 tablespoons honey
2 tablespoons olive oil
1/4 cup shallot, thinly sliced

Steps:

  • HAWAIIAN CHICKEN SALAD:.
  • Preheat broiler to High with rack 6" from the element.
  • Saute bacon in a skillet over medium heat until crisp, 8-10 minutes.
  • Drain on paper towel-lined plate.
  • Slice top 1/3 off the baguettes and remove the bread inside. Cut the baguette into 4 equal portions and the remaining half into 2. Brush each piece with 1 T oil, season with salt and pepper, and broil on baking sheet until toasted, 2-3 minutes.
  • Mince cilantro, mint, ginger and lime juice in food processor. Add mayonnaise, yogurt; pulse to combine. Season with salt, pepper and crushed red pepper flakes, if using.
  • Mix chicken, reserved bacon, and nuts with pesto(just made)in a bowl and set aside.
  • MAKE VINAIGRETTE:.
  • Whisk lime juice, honey, oil, salt and pepper together. After assembling salads, sprinkle with shallots.
  • Toss spinach with 1 T vinaigrette; stir pineapple and jalapeño together in bowl.
  • TO ASSEMBLE SANDWICHES:.
  • Divide spinach between baguettes, then top each with 1/2 cup chicken salad.
  • Garnish with red bell pepper.

Nutrition Facts : Calories 654.7, Fat 47.8, SaturatedFat 8.9, Cholesterol 77.9, Sodium 516, Carbohydrate 33.6, Fiber 2.2, Sugar 14.9, Protein 25.7

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