Hawaiian Chicken Salad With Pineapple Recipes
HAWAIIAN CHICKEN SALAD
A recipe that I found at epicurean.com and modified it a bit to suit our tastes. This is served as an appetizer with bread cubes and crackers.
Provided by diner524
Categories Spreads
Time 15m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Drain meat well and blot on paper towels to dry meat and drain pineapple well. Bring cream cheese to room temperature to soften and chop celery and onion, med to fine. Mix meat, pineapple, celery, onion and cream cheese in large bowl,mix well with fork. Season to taste with salt and pepper. Cover and chill several hours or overnite is better. To serve cut the center out of the bread and stuff with salad. Chop the center bread that was removed into cubes. Garnish with coconut or pecans.(I prefer pecans)serve on party crackers and bread cubes.
Nutrition Facts : Calories 78.4, Fat 4.4, SaturatedFat 2.3, Cholesterol 27.9, Sodium 53.6, Carbohydrate 3, Fiber 0.2, Sugar 2.7, Protein 6.8
QUICK HAWAIIAN CHICKEN SALAD
A friend shared this recipe with me. It's great for brunch or a summer supper.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first seven ingredients. Fold in oranges. Cover and refrigerate until chilled. Just before serving, fold in bananas and sprinkle with peanuts.
Nutrition Facts : Calories 333 calories, Fat 23g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 337mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 15g protein.
HAWAIIAN CHICKEN SALAD
My mom signed me up for cooking classes when I was in seventh grade. I've been hooked ever since! I only used fresh ingredients in this salad, which combines a number of tropical flavors.-Bob Wedemeyer, Lynnwood, Washington
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 10 ingredients. Combine the dressing ingredients; pour over salad and toss to coat. Cover and refrigerate for 4 hours or until ready to serve.
Nutrition Facts :
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