Best 4 Polynesian Chicken Salad Recipes
**Polynesian Chicken Salad: A Tropical Twist to Your Salad Routine**
Indulge in the vibrant flavors of the Polynesian islands with our refreshing Polynesian Chicken Salad. This delectable dish combines tender chicken, crisp vegetables, and a tangy homemade dressing, creating a symphony of flavors that will transport your taste buds to paradise. With three variations – classic, pineapple mango, and avocado lime – this salad offers a delightful range of options to suit every palate. Whether you're seeking a light lunch, a vibrant side dish, or a healthy dinner option, our Polynesian Chicken Salad has you covered. Its vibrant colors, tropical flavors, and customizable variations make it a perfect choice for any occasion. So, grab your apron, gather your ingredients, and let's embark on a culinary journey to the heart of Polynesia!
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
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.
Tips:
- Use fresh ingredients for the best flavor.
- Don't overcook the chicken; it should be cooked through but still juicy.
- Use a variety of colorful vegetables for a more visually appealing salad.
- Adjust the amount of mayonnaise to your liking.
- Serve the salad immediately or chill it for later.
Conclusion:
Polynesian chicken salad is a delicious and refreshing salad that is perfect for a summer lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its sweet and tangy dressing, fresh vegetables, and juicy chicken, this salad is sure to be a hit at your next party or gathering.
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