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Hawaiian Chicken Salad


This is a fun and quick salad to toss together with great texture, color, flavor and crunch.

2 boneless, skinless chicken breasts or thighs 
1 t Chinese Five Spice Powder (available in spice section of grocery store)
olive oil, as necessary 
salt and pepper, to taste  
1/2 cup chunk pineapple, drained 
1/2 cup red or black seedless grapes, cut in half 
1/2 cup almonds, whole, sliced or slivers 
1/2 cup sliced snow peas 
1/4 cup mayonnaise, or to taste 
4 T soy sauce or teriyaki sauce, or to taste 
Preheat oven to 400 degrees F and while it is preheating place chicken into a bowl and drizzle just enough oil so that all chicken pieces are lightly coated. Sprinkle with Chinese Five Spice powder (probably about 1 teaspoon total), salt and pepper. Toss to coat. Arrange chicken in a single layer on a sheet pan and lay a piece of foil or parchment paper on top. Don't actually wrap the sheet pan up just lay the foil or parchment on top. Doin that keeps the chicken more moist. Roast for 20-25 minutes or until cooked through. 
Allow chicken to cool so that you can pull it apart into bite size chunks/pieces. Place shredded chicken into large bowl with remaining ingredients and toss to coat. Remember, additional salt may not be necessary since the soy sauce/teriyaki sauce is high in sodium. 

Eat as a main salad course, in a tortilla as a wrap or spooned into a crunchy lettuce leaf for a healthy lunch or dinner idea. Recipe will produce enough for 3-4 sandwiches or wraps.

Keep on Cookin': Pineapple Pumpkin Carrot Bread     ~    Ginger's Many Faces


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