Hawaiian Chicken Salad Sandwiches
"Hawaii may not be your vacation destination this year, but don't worry. This sandwich brings the flacors of the islands to your table." Cuisine at Home eRECIPES.
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INGREDIENTS
Nutrition- 5
- 1 1⁄2
- 6
-
-
- 1 -2
- 1 1⁄4cups packed fresh cilantro leaves
- 1⁄2cup packed fresh mint leaves
- 1tablespoon chopped fresh gingerroot
- 1⁄2
- 3⁄4cup light mayonnaise
- 1⁄4
- 3cups shredded rotisserie chicken
- 1⁄2cup chopped macadamia nuts
- 1cup fresh baby spinach leaves
- 1tablespoon oil-and-vinegar salad dressing
- 1cup chopped fresh pineapple
- 1tablespoon minced jalapeno pepper
- 1⁄4cup minced red bell pepper
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DIRECTIONS
- Preheat broiler to high with rack 6 inches from the element.
- Sauté bacon in a skillet over medium heat until crisp, 8–10 minutes; drain bacon on a paper-towel-lined plate.
- Prepare baguettes by slicing top third off and removing bread inside; set aside for another use.
- Cut whole baguette into 4 equal portions and half baguette into 2 portions.
- Brush each piece with 1 tablespoons oil, season with salt and pepper, and broil on a baking sheet until toasted, 2–3 minutes.
- Process cilantro, mint, gingerroot, and lime juice in food processor until minced; add mayonnaise and yogurt; pulse to combine.
- Season mixture with salt, pepper & crushed red pepper flakes.
- Combine chicken, nuts, and bacon with cilantro mixture; set aside.
- Toss spinach with salad dressing; stir pineapple and jalapeno together in a bowl.
- TO ASSEMBLE THE SANDWICHES:.
- Divide spinach among baguettes; top ech with 1/2 cup chicken salad and 2–3 tablespoons pineapple mixture.
- Garnish sandwiches with bell pepper.
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