Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Hawaiian Chicken Salad With Crushed Pineapple And Toasted Macadamia Nuts
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- #116062
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup chopped macadamia nuts
1 cup sour cream (light is fine but do not use no-fat)
1 cup mayonnaise
4 cups grilled or cooked and chopped chicken breast
1 cup finely chopped celery
1/2 cup chopped scallions (white & light green parts only)
1/2 cup crushed pineapple, well drained
salt and freshly ground black pepper to taste
Optional
12 radicchio leaves, rinsed and dried
directions
Toast the macadamia nuts by placing them in a microwaveable safe plate. Microwave on high, uncovered, for 2 minutes or until lightly toasted and fragrant. Set aside to cool.
In a salad bowl, whisk the sour cream and mayonnaise together until blended. Fold in the chicken, scallions, celery and pineapple. If using salted macadamia nuts, go easy on any more salt. Season to taste with salt and freshly ground black pepper.
Cover and refrigerate until serving time. If not serving until later, stir in the nuts, scallions and pineapple just before.
added by
sgre52160
nutrition data
Nutritional data has not been calculated yet.
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