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Polynesian Chicken Salad

This salad recipe makes a lot. It’s perfect for brunch or any group where light and fresh is the flavor you want.

If you want to grill the chicken, you can marinade it for 1 hour, then grill.
If you prefer a thicker dressing, add 1 cup Miracle Whip to the dressing recipe.

Polynesian Chicken Salad

  • 1 head Napa cabbage, small head, sliced thin
  • 1 head Romaine hearts, chopped
  • 2 cups baby spinach, washed, stemmed
  • 2 lbs chicken, boneless skinless breasts, tenders or thighs
  • 1 ea sweet onion, sliced thin
  • 1 ea red bell peppers, cut into bite-sized chunks
  • 1 cup pineapple chunks
  • ½ cup bean sprouts
  • 2 stalks celery, sliced thin
    On the Side
  • sliced almonds

  1. Make dressing in zip top bag.
  2. Remove ½ cup and place in pan to cook chicken.
  3. Poach chicken in ½ cup marinade.
  4. Slice for salad.
  5. Add all veggies except greens (cabbage, spinach and romaine) into bag with remaining dressing. Place greens in a big bowl.
  6. Toss with dressed veggies.
  7. Top with cooked chicken and almonds

Prep Time: 30 minutes - Cook Time: 20 minutes ; Yield: 8 cups
Serving Size: 1 cup

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