HAWAIIAN BARBECUE CHICKEN CHOPPED SALAD
Yield 4 -6 servings
Salad
2 boneless, skinless chicken breasts
Hawaiian BBQ Marinade (recipe below)
4 cups Romaine lettuce, chopped
2 cups chopped Napa cabbage
1 cup chopped red cabbage
1 cup grated carrot
1 cup diced pineapple (fresh or canned)
1 cup diced fresh mango
1/2 cup diced green onion
Creamy Pineapple BBQ Dressing (recipe below)
Sesame seeds
Toasted macadamia nuts or almonds, chopped
Hawaiian Barbecue Marinade
1 cup regular or Hawaiian barbecue sauce
1/4 cup pineapple juice
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 clove of garlic, minced
Creamy Pineapple BBQ Dressing
1/4 cup plain Greek yogurt
1/4 cup mayonnaise
1/4 cup pineapple juice
1/2 cup Hawaiian BBQ Sauce
1/2 teaspoon granulated garlic
Salt, pepper, honey, to taste
Whisk marinade ingredients together in a medium-size bowl. Pour half of the marinade in a zip-top bag and add the chicken breasts and seal. Massage the marinade into the chicken and store in the refrigerator for 30 minutes to an hour, or up to overnight. Store the remaining marinade in a sealed container in the fridge for serving with your meal. Heat about a tablespoon of olive oil in a large skillet (I recommend nonstick because of the sugar in the barbecue sauce) over medium-high heat.
Remove the chicken from the sealed bag and discard any remaining marinade. Cook the chicken, flipping once, until no longer pink (about 4 minutes per side). Transfer to a plate and set aside to cool.
Meanwhile, whisk the creamy pineapple bbq dressing ingredients together in a small bowl until thick and well combined. Toss chicken, lettuce, cabbage, carrot, pineapple, mango and green onion together in a large bowl with the Pineapple BBQ Dressing. Drizzle with the reserved sauce and garnish with sesame seeds and macadamia nuts. Serve immediately.
Source: Yellow Bliss Road
Posted by: pgeistfeld@yahoo.com
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
No comments:
Post a Comment