Polynesian chicken salad
Explore the exotic flavors of Polynesian cuisine with this delicious chicken salad recipe. Bursting with fresh ingredients and vibrant colors, this dish is a culinary delight that will tantalize your taste buds.
Ingredients:
- 1 rotisserie chicken
- One 8-ounce can crushed pineapple
- One 11-ounce can mandarin oranges packed in juice, drained
- 1 cup diced celery
- 1/2 cup shredded carrots
- 1/2 cup halved seedless red grapes
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 1 teaspoon garam masala
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon unsalted butter
- 1/4 cup chopped macadamia nuts
- 1 small head iceberg lettuce
Instructions:
- Peel off the skin from the rotisserie chicken, then tear into small pieces and set aside. Take out the meat, get rid of the carcass, then shred the meat into small pieces.
- Empty the liquid from the canned pineapple and keep it aside. Place the pineapple in a big bowl along with the chicken meat, drained mandarin oranges, celery, carrots, and grapes.
- Mix the mayonnaise, sour cream, garam masala, salt, and pepper in a small bowl. Add a bit of the saved pineapple juice to dilute until it can be poured.
- Warm the butter in a pan over medium heat. Add the chicken skin and macadamia nuts and cook, stirring occasionally, until the nuts are browned and the skin is crunchy.
- Pour the sauce over the chicken salad and mix thoroughly to cover.
- Arrange whole iceberg lettuce leaves on four plates, then heap some chicken salad in the middle of each plate. Garnish each salad with chicken skin and macadamia nuts. Serve immediately.
Summary:
- Calories: 4625 kcal
- Fat: 354 g
- Protein: 236 g
- Carbs: 129 g
- Potassium: 4330 mg
- Magnesium: 415 mg