CHICKEN SALAD IN THE TROPICS
This is a beautifully prepared fresh fruit salad with chicken.
Provided by Teri
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 18
Steps:
- To prepare the dressing, whisk together in a small bowl the orange juice, pineapple juice, parsley, lime juice, soy sauce, olive oil, sesame oil, honey and pepper.
- Prepare the salad in a large bowl by tossing the mixed greens with the dressing. Divide dressed greens on four different plates. Arrange chicken in the middle of the plate. Arrange papaya (or mango), pineapple, avocado, bell, pepper, avocado, black beans, and cheese in "triangles" surrounding chicken.
Nutrition Facts : Calories 597.3 calories, Carbohydrate 44.6 g, Cholesterol 100 mg, Fat 27.6 g, Fiber 10.8 g, Protein 44.1 g, SaturatedFat 7.5 g, Sodium 687.9 mg, Sugar 21.2 g
HEALTHY TROPICAL CHICKEN WALDORF SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings (about 1 cup)
Number Of Ingredients 12
Steps:
- Whisk together the yogurt, mayonnaise, honey, ginger, lemon juice and 1/2 teaspoon salt in a large bowl. Add the pineapple, chicken, apples and three-fourths of both the cilantro and the cashews. Toss to combine and serve right away or refrigerate until chilled, about 1 hour.
- Arrange the lettuce leaves on a platter and top each with a scoop of salad. Sprinkle with the remaining cilantro and cashews and top with a few grinds of pepper.
ASIAN CHICKEN SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chicken and ginger in a medium saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Drain and transfer the chicken to a cutting board.
- Meanwhile, make the dressing: Whisk the lime juice, peanut oil, brown sugar, fish sauce and Sriracha in a small bowl; set aside.
- Combine the cabbage, carrots, snow peas and mint in a large bowl. Add all but 2 tablespoons of the dressing and toss to coat.
- Thinly slice the chicken. Top each serving of salad with the chicken and peanuts; drizzle with the remaining dressing.
Nutrition Facts : Calories 430 calorie, Fat 20 grams, SaturatedFat 4 grams, Cholesterol 100 milligrams, Sodium 900 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 43 grams
TROPICAL CHICKEN SALAD
Provided by Michele Sbrana
Categories Salad Chicken Leafy Green Bake Quick & Easy Raspberry Mango Papaya Mint Walnut Bon Appétit California
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Place chicken in baking pan. Season generously with salt and pepper. Bake until cooked through, about 20 minutes. Cool completely; cut chicken into bite-size pieces.
- Whisk olive oil, vinegar, mustard and sage to blend in small bowl. Combine chicken, salad greens, papaya, mango, raspberries and mint in large bowl. Add dressing and toss well. Divide mixture among 4 plates. Sprinkle with walnuts and serve.
TROPICAL CHICKEN WALDORF SALAD
The Waldorf Salad has it's origins at The Waldorf-Astoria Hotel, in NYC, NY. In 1896 Oscar Tschirky, Maitre d'Hotel made this salad which contained apples. chicken, celery & mayonnaise - later the walnuts were added. Well, I am taking poetic license and making some more changes to it. It has always been served on a bed of lettuce. Based loosely on a recipe provided by The National Chicken Council. You can make this with a store-bought rotisserie chicken(if you do skip the first four steps.) Did not include cooling times.
Provided by Manami
Categories Salad Dressings
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In large saucepan, place chicken breasts and cover with cold water by 1 inch.
- Add onion, celery leaves and Kosher salt.
- Bring to boil, reduce heat to low and simmer for 10 minutes, until chicken is no longer pink in the center.
- Remove from liquid and set aside; discard liquid.
- When cool enough to handle, cut chicken into bite-size pieces.
- In large bowl, mix together chicken, celery, apples, scallions, grapes and toasted macadamia nuts.
- Use sharp knife to split pineapple into sixths from top to bottom.
- Slice core off each pineapple wedge and slice off fruit, leaving tufts of leaves in tact.
- Use the extra half of pineapple for garnish.
- Cut the remaining fruit into chunks and add to chicken mixture.
- Set pineapple wedges on plates.
- In small bowl, whisk together mayonnaise, sour cream and lemon juice; blend well.
- Add dressing to chicken mixture and toss thoroughly.
- Add salt and pepper.
- Spoon mixture onto pineapple wedges and serve.
Nutrition Facts : Calories 599.8, Fat 26.8, SaturatedFat 5.7, Cholesterol 116.4, Sodium 741, Carbohydrate 55.3, Fiber 8.8, Sugar 39.6, Protein 40.7
CHICKEN SALAD IN THE TROPICS
This is a beautifully prepared fresh fruit salad with chicken.
Provided by Teri
Categories Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 18
Steps:
- To prepare the dressing, whisk together in a small bowl the orange juice, pineapple juice, parsley, lime juice, soy sauce, olive oil, sesame oil, honey and pepper.
- Prepare the salad in a large bowl by tossing the mixed greens with the dressing. Divide dressed greens on four different plates. Arrange chicken in the middle of the plate. Arrange papaya (or mango), pineapple, avocado, bell, pepper, avocado, black beans, and cheese in "triangles" surrounding chicken.
Nutrition Facts : Calories 597.3 calories, Carbohydrate 44.6 g, Cholesterol 100 mg, Fat 27.6 g, Fiber 10.8 g, Protein 44.1 g, SaturatedFat 7.5 g, Sodium 687.9 mg, Sugar 21.2 g
TROPICAL LAYERED CHICKEN SALAD
This is a fresh and delicious recipe that is a big hit whenever I take it to a potluck-always the first to go! -Frances Pietsch, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- Place the first five ingredients in blender. While processing, gradually add oil in a steady stream; set aside., Sprinkle chicken with 1/2 teaspoon salt and pepper; place on greased grill rack. Grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer reads 165°. Cool slightly and chop into 1/2-in. pieces., Layer lettuce, chicken, pepper and mangoes in a 3-qt. dish. In a large bowl, gently combine avocado, onion, cilantro, jalapeno, lime juice and remaining salt. Spoon over mangoes. Refrigerate 30 minutes. Just before serving pour vinaigrette over salad. If desired, sprinkle with tortilla chips.
Nutrition Facts : Calories 483 calories, Fat 26g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 644mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 7g fiber), Protein 33g protein.
TROPICAL CHICKEN SALAD
Over the years my husband and I have moved to different areas, and I've collected recipes from all over the United States. This flavorful salad recipe comes from New York. I've served it for luncheons for many years, and it's one of my husband's very favorites. -Linda Wheatley, Garland, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place chicken and celery in a large bowl. Combine mayonnaise and curry powder; add to chicken mixture and mix well. Cover and chill for at least 30 minutes. , Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens if desired. Sprinkle with nuts.
Nutrition Facts : Calories 610 calories, Fat 45g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 363mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 4g fiber), Protein 20g protein.
TROPICAL CHICKEN SALAD
Mango adds tropical taste to this creamy chicken salad made with tangy mustard dressing. Serve over lettuce, wrapped in tortillas or in sandwiches.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Mix sour cream and mustard in large bowl until well blended.
- Add remaining ingredients; mix lightly.
- Serve on a bed of lettuce, wrapped in flour tortillas (6 inch) or as a sandwich filling between 2 bread slices.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
MARGARITA CHICKEN SALAD SANDWICHES
Make and share this Margarita Chicken Salad Sandwiches recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- For the chicken: Whisk to combine the orange juice, tequila, lime juice, triple sec, olive oil, chili powder, cumin and garlic in a medium bowl. Place the chicken in a resealable bag or in a bowl and pour the marinade over. Refrigerate for 2 hours and up to overnight.
- Preheat a grill or grill pan over medium heat and drizzle with olive oil. Remove the chicken from the marinade and discard the liquid. Sprinkle the chicken with salt and pepper, then grill until cooked through, about 6 minutes per side. Remove from heat, cover with foil and let rest while you prepare the dressing.
- For the dressing: Whisk to combine the olive oil, lime juice, orange juice, sugar, chili powder, cumin and some salt in a small bowl.
- For the salad and sandwich: Dice the grilled chicken and place in a large bowl with the cherry tomatoes, cilantro, celery, avocado, mango and some salt and pepper. Drizzle over the dressing and toss to coat.
- Place a lettuce leaf on the bottom half of each croissant and top with chicken salad. Place the tops on each sandwich, then cut in half and place a toothpick in each half to serve.
Nutrition Facts : Calories 767.1, Fat 37.6, SaturatedFat 10.5, Cholesterol 135, Sodium 459.8, Carbohydrate 68.2, Fiber 19.1, Sugar 28.1, Protein 46.7
TROPICAL BLACKENED CHICKEN SALAD
Betty Crocker's Diabetes Cookbook shares a recipe! Good-bye boring chicken. Welcome the tropics with a low-fat chicken salad.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
- In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.
Nutrition Facts : Calories 270, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 14 g, TransFat 0 g
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