I am on a plane to New York right now, and bingeing on movies and magazine while simultaneously chowing down like a HUGE bag of almonds. Like the thing was 12.99 at the airport shop, sooooo, that is probably only like 7,000 calories, right? Maybe 9,000….I am just so hungry, and if there is one thing the airlines have really not gotten with the program on (haha, as if this was the only thing left to complain about when flying!) is feeding people who are gluten or dairy free. Jeeezzzz, it’s so bad- not one single thing I can have. And I wasn’t as responsible as usual about packing my own snacks, so here I am with my Vat of almonds. But one thing is really great right now- the Bloody Mary’s! So that’s something. Until I realize that I am have swollen up like a Macy’s Day balloon when I get there….

IMG_9938.jpg

Ok- enough with the airplane dramatics, as it is actually quite a nice flight I am having. I have to share another vacation inspired recipe with you today. And I am not kidding when I tell you that if you make it once, you will make it over and over again- it is that good. It is loosely based on a salad I had a bunch when I was in Hawaii- but honestly- this one is much better. Definitely Island Inspired with the bacon, mango and macadamia nut.

Hawaiian Chicken Chop Salad

I love the way there is such a contrast of sweet and salty and every different kind of texture and color. The crunchy lettuce and macadamia nuts (of which I seriously can-not-get-enough-of-right-now) and the creamy avocado, crispy bacon, juicy mango and then the tender chicken, which we cannot ignore has been cooked in bacon grease. But It’s not greasy, I swear! Ok- please try it and enjoy every mouthful for me!

Hawaiian Chicken Chop Salad

Recipe: Hawaiian Chicken Chop Salad

Ingredients

  • 4 slices of thick cut bacon, chopped into bite sized pieces
  • 8 ounces thin cut boneless, skinless chicken breast (this is typically two breasts)
  • kosher salt
  • 8 cups romaine hearts, chopped into bite sized pieces
  • ½ a large avocado, chopped into bite sized pieces
  • ½ a mango, peeled, pitted and chopped into bite sized pieces
  • 3 green onions, finely chopped
  • ½ cup toasted macadamia nuts, roughly chopped
  • Creamy Mango Dressing

Instructions

  1. In a large sauté pan over medium heat, cook the bacon pieces until crispy. Set aside in a bowl lined with a napkin or paper towel, leaving the bacon grease in the pan over medium heat.
  2. Sprinkle the chicken with kosher salt and then cook it in the bacon fat, about 2-3 minutes per side or until the chicken is just cooked through. Set onto a cutting board and let rest while you assemble the salad.
  3. In a large bowl or serving platter, layer the romaine hearts, avocado, mango, green onions and macadamia nuts.
  4. Make the Creamy Mango Dressing according to directions
  5. Chop the chicken breasts into bite sized pieces and them to the salad along with the bacon pieces.
  6. Toss the salad with enough of the dressing to coat the lettuce and season to taste with kosher salt. Serve immediately.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

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Categorized: Dinner, Poultry, Recipe Index, Salad
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I am on a plane to New York right now, and bingeing on movies and magazine while simultaneously chowing down like a HUGE bag of almonds. Like the thing was 12.99 at the airport shop, sooooo, that is probably only like 7,000 calories, right? Maybe 9,000….I am just so hungry, and if there is one thing the airlines have really not gotten with the program on (haha, as if this was the only thing left to complain about when flying!) is feeding people who are gluten or dairy free. Jeeezzzz, it’s so bad- not one single thing I can have. And I wasn’t as responsible as usual about packing my own snacks, so here I am with my Vat of almonds. But one thing is really great right now- the Bloody Mary’s! So that’s something. Until I realize that I am have swollen up like a Macy’s Day balloon when I get there….

IMG_9938.jpg

Ok- enough with the airplane dramatics, as it is actually quite a nice flight I am having. I have to share another vacation inspired recipe with you today. And I am not kidding when I tell you that if you make it once, you will make it over and over again- it is that good. It is loosely based on a salad I had a bunch when I was in Hawaii- but honestly- this one is much better. Definitely Island Inspired with the bacon, mango and macadamia nut.

Hawaiian Chicken Chop Salad

I love the way there is such a contrast of sweet and salty and every different kind of texture and color. The crunchy lettuce and macadamia nuts (of which I seriously can-not-get-enough-of-right-now) and the creamy avocado, crispy bacon, juicy mango and then the tender chicken, which we cannot ignore has been cooked in bacon grease. But It’s not greasy, I swear! Ok- please try it and enjoy every mouthful for me!

Hawaiian Chicken Chop Salad

Recipe: Hawaiian Chicken Chop Salad

Ingredients

  • 4 slices of thick cut bacon, chopped into bite sized pieces
  • 8 ounces thin cut boneless, skinless chicken breast (this is typically two breasts)
  • kosher salt
  • 8 cups romaine hearts, chopped into bite sized pieces
  • ½ a large avocado, chopped into bite sized pieces
  • ½ a mango, peeled, pitted and chopped into bite sized pieces
  • 3 green onions, finely chopped
  • ½ cup toasted macadamia nuts, roughly chopped
  • Creamy Mango Dressing

Instructions

  1. In a large sauté pan over medium heat, cook the bacon pieces until crispy. Set aside in a bowl lined with a napkin or paper towel, leaving the bacon grease in the pan over medium heat.
  2. Sprinkle the chicken with kosher salt and then cook it in the bacon fat, about 2-3 minutes per side or until the chicken is just cooked through. Set onto a cutting board and let rest while you assemble the salad.
  3. In a large bowl or serving platter, layer the romaine hearts, avocado, mango, green onions and macadamia nuts.
  4. Make the Creamy Mango Dressing according to directions
  5. Chop the chicken breasts into bite sized pieces and them to the salad along with the bacon pieces.
  6. Toss the salad with enough of the dressing to coat the lettuce and season to taste with kosher salt. Serve immediately.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Recipe by Heather Christo (http://heatherchristo.com)