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Full Online Book HomeLearning KitchenSalads And Dressings - Chicken - Hawaiian Tossed Salad
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Salads And Dressings - Chicken -  Hawaiian Tossed Salad Post by :grodem Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2798

Click below to download : Salads And Dressings - Chicken - Hawaiian Tossed Salad (Format : PDF)

Salads And Dressings - Chicken - Hawaiian Tossed Salad

1 package Fresh Express Blend, any style
1 cup fresh pineapple, cut in chunks (canned chunks can be used if well drained)
1/2 cup shredded or diced Swiss cheese
1/4 cup diced green bell pepper
1/4 cup diced celery
1 cup cooked chicken breast, cut into bite-size pieces (optional)
1/2 cup French salad dressing


Toss together well and serve immediately (may be prepared ahead of time without salad dressing and refrigerated). Add salad dressing just before serving.
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4 cups cubed, cooked chicken meat 1 cup mayonnaise 1 teaspoon paprika 1 1/2 cups dried cranberries 1 cup chopped celery 2 green onions, chopped 1/2 cup minced green bell pepper 1 cup chopped pecans 1 teaspoon seasoning salt ground black pepper to taste In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour. Serve on lettuce cups, or make sandwiches. Makes 12 servings.
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1 pound boneless, skinless chicken breasts Seasoned pepper 1 can (8 ounces) pineapple slices 3 Tbl. vegetable oil 2 Tbl. soy sauce 2 Tbl. reserved pineapple juice 1 Tbl. vinegar 1 Tbl. honey 1/4 tsp. ground ginger Mixed veggies (lettuce, red onion, grated carrots, red pepper, broccoli) Peanuts, optional Lightly sprinkle chicken breasts with seasoned pepper. Grill; slice in strips. Reserve 2 Tbl. juice frompineapple. In a covered jar, combine vegetable oil, soy sauce, pineapple juice, vinegar, honey and ginger; shake well. Brush pineapple slices with dressing; grill 2 to 3 minutes.Arrange chicken and pineapple over lettuce and vegetables.
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