Asian Chicken And Pineapple Salad Recipes

ASIAN POACHED CHICKEN SALAD WITH PINEAPPLE

Steps:

• Begin by poaching the chicken breasts. Place chicken breasts that have been slightly pounded in a pot. Cover with chicken broth or water and herbs and spices of your choice.
• Bring to a boil, then reduce heat to low so that the water is at a bare simmer. Partly cover and gently simmer for 10 minutes. Turn off heat and allow the chicken to remain in hot liquid for 15 to 20 minutes. That is it! Now slice or shred for your recipe!
• Make dressing by whisking all ingredients together in a large bowl.
• Remove 2 T dressing and add 1 T mayonnaise and whisk well. Toss with the 3 c of shredded cabbage and set aside.
• Add chicken, crushed pineapple, mint, cilantro, basil and chilies and toss to coat in the large bowl with the dressing. Spoon into lettuce cups. On a large platter, place cabbage salad in the middle and arrange lettuce cups around it. Garnish with fried onions or shallots and some chopped peanuts.

PINEAPPLE CHINESE CHICKEN SALAD

Steps:

• Drain pineapple reserving 2 T. juice.
• Arrange lettuce, chicken, onion and cilantro on large serving platter.
• Blend oil, vinegar, reserved pineapple juice, honey, soy sauce, ginger and mustard.
• Drizzle dressing over salad.
• Garnish with chopped peanuts, if desired.
• Serve immediately.

CHICKEN SALAD WITH CRUSHED PINEAPPLE

Steps:

• Mix chicken, pineapple, celery, salad dressing, sweetened cranberries, mayonnaise, apple, green onion, rosemary, dill, seasoned salt, salt, and pepper together in a large bowl. Refrigerate until ready to serve.

ASIAN NOODLES WITH CHICKEN AND PINEAPPLE

Steps:

• In a large pot of boiling water, cook beans until crisp-tender, about 3 minutes. Add bell pepper, and stir to submerge. Using a small sieve, transfer vegetables to a bowl. Add noodles to boiling water, and cook until al dente according to package directions, 4 to 6 minutes. Drain, rinse thoroughly with cold water, and reserve.
• Meanwhile, in a small skillet, bring 1 cup salted water to a simmer over medium heat. Add chicken breasts; cover, and cook 5 minutes. Turn off heat; let steam until chicken is cooked through, 5 to 10 minutes. When cool enough to handle, shred chicken with a fork.
• In a large bowl, whisk together lime juice, soy sauce, and sugar. Add reserved vegetables and noodles, chicken, pineapple, mint, and 1/4 cup peanuts; season with salt and pepper. Toss to coat with dressing. Serve immediately, topped with remaining 1/4 cup peanuts.

ASIAN CHICKEN AND PINEAPPLE SALAD

Steps:

• 1. Cook pasta in bottom of pot while blanching the pea pods in strainer set on top. Remove and cool when peas are tender crisp. Finish cooking pasta, drain and rinse in cold water.
• 2. Make the dressing. If too thick, add more vinegar. Set aside. Season to taste with a little garlic salt, if desired.
• 3. Cut up chicken, onions, pineapple. Cut pea pods diagonally. Mix together in serving bowl along with pasta. Stir in dressing.
• 4. Sprinkle some cashews and cilantro on top to serve.

ASIAN ISLAND GRILLED CHICKEN SALAD

Steps:

• Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
• Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
• Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
• Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
• Arrange salad on plates; top with bell pepper, onion, and chicken.

CHICKEN AND PINEAPPLE SALAD

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Gradually add the pineapple juice, broth, vinegar, soy sauce and oil until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate., In a large bowl, toss chicken with soy sauce and ginger. In a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat and allow to cool. Combine the cucumber, onion, celery and chicken. , Pour chilled sauce over chicken; toss to coat. Just before serving, line salad plates with lettuce if desired. Arrange chicken salad and pineapple over lettuce. Sprinkle with sesame seeds.