HAWAIIAN BARBECUE CHICKEN CHOPPED SALAD

This Hawaiian Barbecue Chicken cut dish is filled with things that may cue you of a tropical island getaway, like juicy pineapple and mango, crunch nut tree nutty and a tart, creamy pineapple barbecue dressing.

We attempt to set up a Hawaiian vacation a minimum of once each number of years. It’s the foremost reposeful vacation you'll be able to imagine, palm trees swaying, the ocean waves gently pounding the shore, and therefore the food. American state my goodness the food!

HAWAIIAN BARBECUE CHICKEN CHOPPED SALAD

There ar bright, fresh veggies, tender chicken items with a sweet and smoky barbecue marinade, nut tree nutty, Sesamum indicum seeds, and tropical fruits of your selection – I really like it with pineapple and mango. 

The creamy pineapple barbecue dressing encompasses a Greek yoghurt base with some salad dressing and soured cream for side creamy texture, fruit crush and my new favorite sauce – Heinz Sweet & Smoky Hawaiian vogue BBQ Sauce.

INGREDIENTS :

Salad:

• 2 boneless skinless chicken breasts
• 2 cups chopped Napa cabbage
• 1 cup chopped red cabbage
• 1 cup grated carrot
• 1 cup diced fresh mango
• 1/2 cup diced green onion
• Hawaiian BBQ Marinade recipe below
• 4 cups Romaine lettuce chopped
• 1 cup diced pineapple fresh or canned
• Creamy Pineapple BBQ Dressing recipe below
• Sesame seeds
• Toasted macadamia nuts or almonds chopped

Hawaiian Barbecue Marinade:

• 1 cup regular or Hawaiian barbecue sauce
• 1/4 cup pineapple juice
• 1 tablespoon rice wine vinegar
• 2 tablespoons soy sauce
• 1 clove of garlic minced

Creamy Pineapple BBQ Dressing:

• 1/4 cup plain greek yogurt
• 1/4 cup mayonnaise
• 1/4 cup pineapple juice
• 1/2 cup Hawaiian BBQ Sauce
• 1/2 teaspoon granulated garlic
• Salt pepper, honey, to taste

INSTRUCTIONS :

1. Whisk marinade ingredients together in a medium-size bowl. Pour half of the marinade in a zip-top bag and add the chicken breasts and seal. Massage the marinade into the chicken and store in the refrigerator for 30 minutes to an hour, or up to overnight. Store the remaining marinade in a sealed container in the fridge for serving with your meal.
2. Heat about a tablespoon of olive oil in a large skillet (I recommend nonstick because of the sugar in the barbecue sauce) over medium-high heat. Remove the chicken from the sealed bag and discard any remaining marinade. Cook the chicken, flipping once, until no longer pink (about 4 minutes per side). Transfer to a plate and set aside to cool.
3. Meanwhile, whisk the creamy pineapple bbq dressing ingredients together in a small bowl until thick and well combined.
4. Toss chicken, lettuce, cabbage, carrot, pineapple, mango and green onion together in a large bowl with the Pineapple BBQ Dressing. Drizzle with the reserved sauce and garnish with sesame seeds and macadamia nuts.

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