Hawaiian Chicken Salad With Honey-Lime Vinaigrette

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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