Prep 35 mins
Cook 0 mins
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.
- 5 slices thick-sliced cooked bacon, sliced
- 1 1⁄2 French baguettes, toasted
- 1⁄3 cup olive oil, divided
- salt, to taste
- fresh ground black pepper, to taste
- crushed red pepper flakes, to taste
- 1 1⁄4 cups fresh cilantro leaves, packed
- 1⁄2 cup fresh mint leaves, packed
- 1 tablespoon fresh ginger, chopped
- 1⁄2 lime, juice of
- 3⁄4 cup mayonnaise
- 1⁄4 cup yogurt
- 3 cups rotisserie-cooked chicken, shredded
- reserved bacon
- 1⁄2 cup macadamia nuts, chopped
- 1 cup fresh spinach
- 1 cup fresh pineapple, chopped
- 1 tablespoon jalapeno, minced
- minced red pepper
HONEY-LIME VINAIGRETTE (use 1 Tablespoon)
- 1⁄4 cup fresh lime juice (no substitutions)
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1⁄4 cup shallot, thinly sliced
- HAWAIIAN CHICKEN SALAD:.
- Preheat broiler to High with rack 6" from the element.
- Saute bacon in a skillet over medium heat until crisp, 8-10 minutes.
- Drain on paper towel-lined plate.
- 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.
- 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.
- Mix chicken, reserved bacon, and nuts with pesto(just made)in a bowl and set aside.
- MAKE VINAIGRETTE:.
- Whisk lime juice, honey, oil, salt and pepper together. After assembling salads, sprinkle with shallots.
- Toss spinach with 1 T vinaigrette; stir pineapple and jalapeño together in bowl.
- TO ASSEMBLE SANDWICHES:.
- Divide spinach between baguettes, then top each with 1/2 cup chicken salad.
- Garnish with red bell pepper.
I was a little hesitant to make this as I am not a huge fan of cilantro, mint or pineapple, so I halved the mint and cilantro. I thought it was great! So did my husband which surprised me. The 12 yr. old, wouldn't eat it, but that's okay, there was still some of the rotisserie chicken.
I think I would not have liked it with the full amount of cilantro and mint.