Polynesian Salad Recipes
POLYNESIAN SALAD
Make and share this Polynesian Salad recipe from Food.com.
Provided by Shirl J 831
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mix peas, rice, shrimp, celery and green onion.
- Mix all the dressing ingredients together and mix well.
- When ready to serve pour over salad and add chow mein noodles.
- toss lightly.
- Both can be prepared day before.
Nutrition Facts : Calories 316.2, Fat 19.8, SaturatedFat 2.8, Cholesterol 31.1, Sodium 590.7, Carbohydrate 27.2, Fiber 2.9, Sugar 2.7, Protein 8.1
POLYNESIAN RICE SALAD
Make and share this Polynesian Rice Salad recipe from Food.com.
Provided by Cadillacgirl
Categories Rice
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put rice and veggies in a large bowl and place in fridge.
- Just before serving, add the can of drained shrimp and Chinese noodles.
- Pour dressing over top and serve!
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
This delicious chicken salad recipe was given to me by my aunt. The cooking time listed is the time to chill the salad before serving.
Provided by Dreamgoddess
Categories Pineapple
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine chicken, celery, pineapple or grapes, carrots and almods.
- Stir together the mayonnaise, sour cream, curry powder, lemon juice and salt.
- Pour over the chicken and toss lightly.
- Chill for about an hour to allow the flavors to develop before arranging on salad greens and serving.
Nutrition Facts : Calories 174, Fat 11.5, SaturatedFat 2.3, Cholesterol 10.1, Sodium 365.4, Carbohydrate 17.5, Fiber 1.9, Sugar 11.6, Protein 2.2
HAWAIIAN FRESH FRUIT SALAD
Steps:
- For the dressing: Mix the lime juice, honey and ginger in a small bowl.
- For the fruit salad: Mix the fruit in a large salad bowl. Pour the dressing over the fruit and stir. Serve immediately if you use bananas.
POLYNESIAN CHICKEN SALAD WITH BABY SPINACH
It's a chicken salad and a spinach salad too. But the coconut, cashews and tasty Polynesian-style appeal are what make this dish really interesting.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 2 servings.
Number Of Ingredients 8
Steps:
- Toss spinach and romaine with the peppers and oranges in large bowl.
- Add dressing; mix lightly. Spoon onto serving platter or two salad plates.
- Top with the chicken; sprinkle with the cashews and coconut.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 29 g
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.
FROSTED POLYNESIAN SALAD
Make and share this Frosted Polynesian Salad recipe from Food.com.
Provided by Michele7
Categories < 60 Mins
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cook peas as package directs and drain.
- Remove seeds and finely dice green peppers.
- Thinly slice onion and water chestnuts.
- Pare and coarsely grate carrots.
- Drain pineapple and mushrooms.
- Line a 9 x 13 baking dish with lettuce leaves.
- Layer vegetables and pineapple in dish.
- Combine frosting ingredients and spread evenly over the top.
- Cover dish and chill overnight.
- Before serving sprinkle grated cheese and bacon on top.
- Cut into squares.
Nutrition Facts : Calories 825.7, Fat 57.1, SaturatedFat 22.6, Cholesterol 107.5, Sodium 1039.3, Carbohydrate 61.1, Fiber 7.3, Sugar 32, Protein 22.2
HAWAIIAN MACARONI SALAD
I had to figure out how to make Hawaiian Macaroni Salad at home because my husband was getting tired of ordering enough for our whole family from a local restaurant. Sometimes I use green onions and serve the salad with a drizzle of teriyaki sauce and a sprinkle of sesame seeds. -Blaine Kahle, Florence, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, whisk next 9 ingredients. Add pasta to a large serving bowl. Add dressing; gently toss to coat. Refrigerate until serving. If desired, garnish with green onions.
Nutrition Facts : Calories 464 calories, Fat 33g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 353mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
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- To make marinade: Whisk the marinade ingredients together and pour over the chicken. Place into the refrigerator to chill and marinate overnight.
- To prepare the chicken: Preheat the grill to medium-high and oil the grates. Remove the chicken pieces from the marinade and discard marinade. Grill chicken for 4-5 minutes on each side, depending on the thickness of the chicken pieces. Grill until the juices run clear. Rest for 5 minutes before slicing and serving.
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- In a medium bowl whisk together the half-and-half, mayonnaise, grated onion, dark brown sugar, 1 teaspoon of salt, and 2 teaspoons of pepper until smooth. Refrigerate until needed.
- Cook the macaroni as per the package instructions, except add 5 minutes to the cooking time on the package instructions (you want the macaroni to be very soft and plump so it absorbs the dressing better). Drain the macaroni into a colander and then dump it back into the pot. Add in the apple cider vinegar and stir until the pasta absorbs the vinegar. Cover the pot with a lid and cool for 20 minutes at room temperature.
- Add half of the dressing and stir to combine. Then, cover the lid and cool for another 20 minutes.
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- In a pot of boiling salted water, cook the macaroni according to package directions (see notes). Drain and transfer to a mixing bowl. Sprinkle the apple cider vinegar over the top, add the carrot and onion, stir, and let it cool slightly, about 10 to 15 minutes.
- In a small bowl, whisk together the mayonnaise, milk, and sugar. Stir the mayonnaise mixture into the macaroni, and season with salt and pepper to taste. Cover and refrigerate for at least 1 hour or overnight. Gently stir before serving, and if needed thin it out with a teaspoon or two of milk or a little more mayo.
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