Hawaiianchickensaladappetizer Recipes

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HAWAIIAN APPETIZER QUESADILLAS



Hawaiian Appetizer Quesadillas image

Pair Canadian bacon, pineapple and cheese for a savory snack, hot out of the oven.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 35m

Yield 32

Number Of Ingredients 6

1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
Cooking spray
1 cup finely chopped cooked Canadian bacon (about 5 oz)
1/2 cup crushed pineapple (from 8-oz can), well drained
1 cup finely shredded Mexican cheese blend (4 oz)
1/2 cup mango or peach salsa, if desired

Steps:

  • Move oven rack to lowest position; heat oven to 400°F. Spray 1 side of 4 tortillas with cooking spray. On large cookie sheet, place tortillas, sprayed sides down, overlapping in center so tortillas do not hang over edge of sheet. Top evenly with bacon, pineapple, cheese and remaining tortillas. Spray tops of tortillas with cooking spray. Place another cookie sheet on top of tortillas; press down.
  • Bake on bottom oven rack 8 to 10 minutes or until bottom tortillas are golden brown. Turn cookie sheets and quesadillas over. Bake about 5 minutes longer or until bottoms are golden brown and cheese is melted. Cut into 8 small wedges; serve warm with salsa.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 160 mg, Sugar 0 g, TransFat 0 g

" HAWAIIAN" CHICKEN SALAD APPETIZER



This is a wonderful chicken salad. My family calls it "Hawaiian Chicken" only because it is served in the "Hawaiian King" bread bowl.

Provided by kittyt17

Categories     < 15 Mins

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup sour cream
1 (1 ounce) package Knorr vegetable soup mix
1 bunch green onion, chopped
1 (3 7/8 ounce) can water chestnuts, sliced and drained (I quarter each slice, so that there is not such big pieces in the mixture)
1 cup Hellmann's mayonnaise
1 (16 ounce) round loaf Hawaiian bread

Steps:

  • Combine ingredients except for the bread.
  • Chill in refrigerator.
  • When ready to serve, cut the top part of the Hawaiian King bread off leaving a hallow space to put in the chicken salad.
  • Cut up the bread into chunks.
  • Use the bread to dip into the chicken salad.

HAWAIIAN CHICKEN SALAD



Hawaiian Chicken Salad image

This is a succulent fruit and chicken salad, that is just a treat for the taste buds - very enjoyable - This originally came from a Paula Deen Cookbook, but I've given it a few tweaks to make it my own, and to make it a little different. ENJOY!!

Provided by Chef mariajane

Categories     Low Cholesterol

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 9

4 cups cooked chicken, cubed (4 large breasts)
2 cups celery, diced
1 cup mayonnaise, preferably home-made, but bottled is fine
1 cup sliced almonds
2 1/2 cups mandarin oranges, drained
2 1/2 cups pineapple tidbits, drained
2 cups green seedless grapes, halved
1 cup red seedless grapes, halved
1 mango, cubed

Steps:

  • In a large bowl, combine the chicken, celery, mayonnaise and almonds and mix well.
  • Gently fold in the mandarin oranges, pineapple tidbits, green and purple grapes and mango.
  • Refrigerate for 1 hour to let flavors incorporate a little.
  • Place on a bed of lettuce and serve or serve as an appetizer on individual lettuce cups.

Nutrition Facts : Calories 414.3, Fat 20.7, SaturatedFat 3.2, Cholesterol 60.1, Sodium 285.1, Carbohydrate 39.3, Fiber 4.5, Sugar 26.8, Protein 21.7

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