Honey Roasted Chicken Salad with Orange Cranberries,
Pineapple and Macadamia Nuts
Recipe by: Chef Kelly Spencer/the social affair
4 boneless skinless chicken breasts
¼ fresh pineapple, peeled and cut into planks
½ cup honey
juice and zest of ½ orange
1 tablespoon fresh basil, chopped
1 tablespoons fresh parsley, chopped
1 tablespoon garlic, minced
¼ cup cream cheese, softened
¼ cup mayonnaise
¼ cup sour cream
½ cup orange flavored cranberries
½ cup macadamia nuts, chopped and toasted
2 tablespoons basil, chopped
1 tablespoon parsley, chopped
½ teaspoon curry powder
¼ teaspoon ginger
salt and pepper to taste
Preheat oven to 350 degrees.
Add honey, juice and zest from ½ orange, basil, parsley, and garlic. Brush
pineapple planks with marinade and set aside. Wash and dry chicken well.
Place chicken on lightly greased sheet pan and brush both sides with
marinade. Cover chicken with aluminum foil and bake for 20 minutes.
Remove pan and add pineapple to baking sheet and continue roasting
chicken and pineapple for 15 more minutes.
In a glass bowl, mix cream cheese, mayo and sour cream until smooth.
Add cranberries and next 5 ingredients and set aside.
Once chicken and pineapple have cooled chop into small dice. Fold into
cream cheese mixture. Season with salt and pepper. Refrigerate at least
one hour before serving. I suggest serving this salad on a buttery
Makes about 4 cups.