Hawaiian Chicken Salad With Honey-lime Vinaigrette

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 6
• 5 slices thick-sliced cooked bacon, sliced
• 1 1/2 french baguettes, toasted
• 1/3 cup olive oil, divided
• salt, to taste
• fresh ground black pepper, to taste
• crushed red pepper flakes, to taste
• 1 1/4 cups fresh cilantro leaves, packed
• 1/2 cup fresh mint leaves, packed
• 1 tablespoon fresh ginger, chopped
• 1/2 lime, juice of
• 3/4 cup mayonnaise
• 1/4 cup yogurt
• 3 cups rotisserie-cooked chicken, shredded
• reserved bacon
• 1/2 cup macadamia nuts, chopped
• 1 cup fresh spinach
• 1 cup fresh pineapple, chopped
• 1 tablespoon jalapeno, minced
• minced red pepper
• 1/4 cup fresh lime juice (no substitutions)
• 3 tablespoons honey
• 2 tablespoons olive oil
• 1/4 cup shallot, thinly sliced

Recipe

• 1 hawaiian chicken salad:.
• 2 preheat broiler to high with rack 6" from the element.
• 3 saute bacon in a skillet over medium heat until crisp, 8-10 minutes.
• 4 drain on paper towel-lined plate.
• 5 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.
• 6 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.
• 7 mix chicken, reserved bacon, and nuts with pesto(just made)in a bowl and set aside.
• 8 make vinaigrette:.
• 9 whisk lime juice, honey, oil, salt and pepper together. after assembling salads, sprinkle with shallots.
• 10 toss spinach with 1 t vinaigrette; stir pineapple and jalapeño together in bowl.
• 11 to assemble sandwiches:.
• 12 divide spinach between baguettes, then top each with 1/2 cup chicken salad.
• 13 garnish with red bell pepper.