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Hawaiian Chicken Salad With Honey-Lime Vinaigrette

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“Remember when chicken salad brought to mind ladies luncheons -- quite predictable and very boring! Well, this recipe is quite the opposite. Cuisine At Home, August 2007. You are going to have enough of The Honey-Lime Vinaigrette left over to make my Avocado-Cantaloupe Salad With Honey-Lime Vinaigrette.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. HAWAIIAN CHICKEN SALAD:
  2. Preheat broiler to High with rack 6" from the element.
  3. Saute bacon in a skillet over medium heat until crisp, 8-10 minutes.
  4. Drain on paper towel-lined plate.
  5. Slice top 1/3 off the baguettes and remove the bread inside. Cut the baguette into 4 equal portions and the remaining half into 2. Brush each piece with 1 T oil, season with salt and pepper, and broil on baking sheet until toasted, 2-3 minutes.
  6. Mince cilantro, mint, ginger and lime juice in food processor. Add mayonnaise, yogurt; pulse to combine. Season with salt, pepper and crushed red pepper flakes, if using.
  7. Mix chicken, reserved bacon, and nuts with pesto(just made)in a bowl and set aside.
  8. MAKE VINAIGRETTE:
  9. Whisk lime juice, honey, oil, salt and pepper together. After assembling salads, sprinkle with shallots.
  10. Toss spinach with 1 T vinaigrette; stir pineapple and jalapeño together in bowl.
  11. TO ASSEMBLE SANDWICHES:
  12. Divide spinach between baguettes, then top each with 1/2 cup chicken salad.
  13. Garnish with red bell pepper.

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