Aloha Chicken Salad Recipes

CHICKEN ALOHA

Chicken Aloha image

This chicken is a welcome way to cook a quick, delicious meal. -Beth Corbin, Sarasota, Florida

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
1 bottle (14 ounces) ketchup
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 medium green pepper, coarsely chopped
1/3 cup cider vinegar
1/4 cup packed brown sugar
1 teaspoon ground mustard
1 can (8 ounces) pineapple chunks, undrained
Hot cooked rice

Steps:

Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix ketchup, soup, green pepper, vinegar, brown sugar and mustard; stir in pineapple. Pour over chicken., Bake, uncovered, 25-35 minutes or until a thermometer reads 165°. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

Nutrition Facts : Calories 288 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 992mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 24g protein.

ALOHA ! CHICKEN SALAD

Aloha ! Chicken Salad image

A tropical dinner salad for hot summer nights, a make ahead buffet dish assembled just before serving or a an elegant lunch served in melon halves. If you have never used chutney as an ingredient, you are in for a special treat.

Provided by Lorac

Categories Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 boneless skinless chicken breast halves, cooked,diced and chilled
1 1/2 cups sour cream
1/2 cup chutney, chopped finely (I use Major Grey's)
1 teaspoon curry powder, to taste
1/4 teaspoon ground ginger
1/4 cup finely chopped celery
1/4 cup toasted shredded coconut
4 cups salad greens
1 cantaloupe, seeded,peeled and sliced

Steps:

In a small bowl, mix together sour cream, chutney, curry and ginger until well combined.
Place chicken, celery and coconut in a large bowl, add sour cream mixture, toss to combine and chill until serving time.
To serve, place salad greens on a platter or individual dinner plates, top with chicken and garnish with cantelope.

Nutrition Facts : Calories 316.6, Fat 16.1, SaturatedFat 10, Cholesterol 93.7, Sodium 140.2, Carbohydrate 12.5, Fiber 2.2, Sugar 8.1, Protein 30.8

ALOHA CHICKEN SALAD

Aloha Chicken Salad image

Make and share this Aloha Chicken Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 cups chopped cooked chicken
2 cups diced celery
1 cup mayonnaise
1 (20 ounce) can pineapple chunks, drained
1 cup chopped pecans
2 (11 ounce) cans mandarin oranges, drained
1 lb seedless grapes
salt and pepper

Steps:

Combine all ingredients in a large bowl; toss until well mixed.
Chill.
Serve on lettuce leaves, if desired.

Nutrition Facts : Calories 221.2, Fat 10.2, SaturatedFat 0.9, Sodium 23.6, Carbohydrate 34.4, Fiber 4.2, Sugar 28.3, Protein 2.8

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

Ingredients

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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