Polynesian Chicken Salad
Recipe provided by: Allison Robicelli and Matt Robicelli
Difficulty: Easy
Servings: 8 as a starter or 4 as a main course
Nutritional Information Per Serving (1 of 8): Calories 578, Total Fat 44 g, Saturated Fat 11 g, Carbohydrates 16 g, Dietary Fiber 2 g, Sugar 12 g, Protein 29 g, Cholesterol 129 mg, Sodium 359 mg
Total Time: 30 minutes
Active Time: 30 minutes
After years of plain salads built on iceberg and supermarket tomatoes, the 1970s introduced bolder flavors to the American saladthink mandarin oranges and macadamia nutsoften bound with mayonnaise and sour cream. Polynesian chicken salad is a nostalgic, indulgent example of that trend: not exactly health food, but undeniably tasty.
Ingredients
- 1 rotisserie chicken
- One 8-ounce can crushed pineapple (reserve juice)
- One 11-ounce can mandarin oranges, drained
- 1 cup diced celery
- 1/2 cup shredded carrots
- 1/2 cup seedless red grapes, halved
- 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
Directions
- Remove and discard the rotisserie chicken skin, then tear the meat into small pieces and shred finely.
- Drain the crushed pineapple, reserving the juice. In a large bowl, combine the pineapple, chicken, drained mandarin oranges, celery, carrots, and grapes.
- In a small bowl, whisk together the mayonnaise, sour cream, garam masala, salt, and pepper. Add reserved pineapple juice slowly until the dressing reaches a pourable consistency.
- Melt butter in a skillet over medium heat. Add the chicken skin (if using) and macadamia nuts; cook, stirring occasionally, until the nuts are toasted and the chicken skin is crispy.
- Pour the dressing over the chicken mixture and toss until thoroughly combined.
- On four plates, arrange iceberg lettuce leaves as a base and place the chicken salad in the center. Garnish each serving with the crispy chicken skin and toasted macadamia nuts, and serve immediately.
