Hawaiian Chicken Salad Recipe

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Keto Hawaiian Chicken Salad is a taste of the tropics you will love! A simple make-ahead recipe, this healthy salad is perfect for parties, cookouts, and leftovers. This low carb and keto chicken salad will be your new favorite healthy recipe. Everyone loves this healthy salad!

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This Hawaiian Chicken Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today. More Recipes from the Cook'n Low Carb Cookbook: "Macaroni" & Cheese "No-Fail" Cheese Souffl é "Potato" Salad Ambrosia Toss Apple-Banana Salad Artichoke Salad Artichokes Vinaigrette Asian Chicken Salad Asparagus In Shrimp Sauce Asparagus Mousse …

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Instructions: Add the chicken breasts to a large saucepan. Add water to cover the chicken and place over medium-high heat. Bring to a boil, then …

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To a large bowl, add the diced chicken, diced pineapple, diced red pepper, sliced almonds, and sliced green onions. Stir to mix. In a small bowl, …

1. To a large bowl, add the diced chicken, diced pineapple, diced red pepper, sliced almonds, and sliced green onions. Stir to mix.
2. In a small bowl, whisk together the mayonnaise, rice wine vinegar, garlic-infused olive oil, and (optional) Dijon mustard. Season to taste with salt and pepper.
3. Pour the dressing on to the chicken mixture and stir until everything is mixed and the chicken is well-coated.
4. Serve immediately on toasted low FODMAP bread or lettuce leaves. Or chill in the refrigerator for 1-2 hours before serving.

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1 cup blanched slivered almonds 1 ½ cups seedless grapes, halved Add all ingredients to shopping list Directions Instructions Checklist Step 1 In a …

Rating: 4.4/5(132)

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Apr 19, 2019 - Hawaiian Chicken Salad (Low Carb Gluten Free), with coconut, pineapple, macadamia nuts, and curry - is a delicious taste of the tropics.

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How to Make Hawaiian Chicken Salad. After you cook the chicken, the salad comes together in three easy steps! Step 1: In a large bowl, add the cooked chicken, …

Rating: 4.5/5(4)
1. Fill a 3 to 3.5-quart sauce pan full of water. Add the chicken breasts and garlic clove. Bring to a full boil and then turn off the heat and cover the pot. After 12 minutes, remove one of the breasts and cut into the thickest part to check to see if they are done (they should be cooked through and register at least 165 degrees F on an instant-read thermometer). If there is any pink, return to the pot for another 15 minutes. Drain chicken through a colander, discard the garlic clove and cool slightly.
2. Chop or shred the chicken into small pieces. Add the chicken, pineapple, macadamia nuts and scallions to a large bowl and set aside.
3. In a small bowl, whisk together the salt, pepper, paprika, cayenne pepper, Dijon mustard, and yogurt.
4. Add the yogurt mixture to the large bowl with the chicken mixture and toss well to combine.

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chicken salad, chopped cilantro, lemon juice, cooked chicken and 13 more Chicken SaladBLEgan beans, lime, chickpeas, sliced almonds, chicken, pepper, balsamic vinegar and 4 more Low Carb Curry Chicken SaladMama …

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Hawaiian chicken salad. Can substitute with unsweetened coconut, and low-fat yogurt instead of mayor and sour cream. CALORIES: 299.3 FAT: 21.9 g PROTEIN: 17.1 g CARBS: 9.4 g FIBER: 0.8 g. Full ingredient & nutrition information of the Hawaiian chicken salad Calories.

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Step 1 Prepare whole chicken breast;grilled is tastier. Cube and put in mixing bowl. Mix in chopped hardboiled egg,celery, and green onions or chives. Mix in …

Rating: 4.5/5(22)

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Find this Pin and more on Hawaiian chicken salad by Gloria Henry. Ingredients Meat 1/2 cut into cubes 3 cups cooked chicken breast, cooked Produce 1 cup Celery 1 1/2 cups Grapes, seedless 1/2 Lemon, Juice of Canned goods 1/2 cup Coconut milk 3 oz Water chestnuts Condiments 1 1/2 cups Mayonnaise 1/2 tbsp Soy sauce Baking & spices

Rating: 4.7/5(3)

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Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15 minutes or until cooked through, but still moist. Dice or shred meat. Combine sour cream, chutney, curry powder and ginger until mixed. Mix dressing with chicken and coconut.

Rating: 3.5/5(2)

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Stir together the mayonnaise, mustard, pickles, pecans, onion, dill, and vinegar and then toss in the shredded chicken. Give it a taste and add salt and pepper as needed. This …

1. Add everything but the chicken to a mixing bowl and stir well to combine.
2. Add the chicken to the mixture and stir well to coat.
3. Taste and add salt and pepper, as desired.
4. Chill for 1 hour before serving for best flavor.

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Step 1. Drain juice from crushed pineapple into a medium glass bowl; set aside the pineapple for later. Add cream cheese, salt and pepper to the juice and mix with a whisk or fork until thoroughly blended. Add chicken, rice, green onions, Macadamia nuts, jicama and the reserved crushed pineapple to the cream cheese mixture; stir gently until

Rating: 4.5/5(11)

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In a small bowl, whisk the pineapple juice, soy sauce, garlic, ginger, and scallion. Put the chicken in a gallon-sized plastic bag and pour the …

1. In a small bowl, whisk the pineapple juice, soy sauce, garlic, ginger, and scallion. Put the chicken in a gallon-sized plastic bag and pour the pineapple marinade over the top. Squeeze the air out of the bag, seal, and turn the bag once or twice to coat the chicken. Marinate for at least 30 minutes and up to 24 hours.
2. For the vinaigrette, in a small bowl, whisk the soy sauce, honey, garlic, ginger, and sesame oil. Set aside until ready to use. Whisk again before adding to the salad.
3. For the chicken, in a large nonstick skillet, heat the olive oil over medium-high heat. Remove the chicken from the marinade, discarding the remaining marinade, and add the chicken in a single layer. Cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes before chopping into small pieces.
4. To assemble the salad, in a large bowl, toss the romaine, carrots, cabbage, and vinaigrette. Divide among 4 bowls or plates and top each with ¼ of chicken and pineapple. Sprinkle evenly with almonds and serve.

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This Hawaiian Chicken Sheet Pan is so tasty and full of so much flavor. It’s healthy and filled with veggies. You can serve this recipe with cauliflower rice to keep it low carb, …

Rating: 4.9/5(10)
1. Preheat oven to 350 degrees and prepare a baking sheet by lining with parchment paper and spraying with avocado oil spray (affiliate link)
2. Season chicken breast with salt, pepper and avocado oil and add to a mixing bowl
3. Next add diced bell peppers, red onion and Hawaiian BBQ sauce to chicken. Use your hands to coat thoroughly
4. Bake in the oven for 20 minutes then remove sheet pan and add pineapple chunks before returning to oven for 10-20 more minutes or until chicken reaches an internal temperature of 165 degrees.

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Frequently Asked Questions

Is hawaiian chicken salad keto friendly?

While chicken salad Hawaiian style is low carb and high in healthy fats, the grapes and pineapple add more sugar than is typically allowed when following a keto plan. Reduce the number of grapes and pineapple (or eliminate altogether), add bell pepper, and increase the celery and chicken.

Is there a low carb chicken salad recipe?

This low carb chicken salad is packed full of goodies to add major flavor! Add everything but the chicken to a mixing bowl and stir well to combine. Add the chicken to the mixture and stir well to coat. Taste and add salt and pepper, as desired. Chill for 1 hour before serving for best flavor. Store tightly covered in the refrigerator for 3-5 days.

What is hawaiian chicken salad made of?

Hawaiian Chicken Salad is a delicious taste of the tropics. You can't go wrong with chicken, coconut, pineapple, macadamia nuts blended with creamy coconut curry dressing. The perfect make-ahead salad that's great for parties, brunches, and leftover lunches!

How do you make a healthy chicken salad?

Combine chicken, celery, water chestnuts, grapes, coconut flakes, pineapple and nuts in a large bowl. (Don't forget to set aside some coconut and nuts for garnish) Mix mayonnaise with curry, soy sauce, lemon juice, and coconut milk. Stir into salad until well combined. Cover and chill 8 hours or overnight.

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