Meals Made Simple

Hawaiian Chicken Salad Sandwich

Melon Medley Kabobs

Hawaiian Chicken Salad Sandwich

Calories 307 (14% fat); Total Fat: 5g; Cholesterol: 47mg; Carbohydrate: 39g; Dietary Fiber: 1g; Protein 24g; Sodium: 1185mg

Diabetic Exchanges: 2 starch, 1/2 fruit, 3 lean meat

2 (13-ounce) cans chicken breast, in water, drained

1 (8-ounce) can sliced pineapple in pineapple juice, drained

2/3 cups Teriyaki Baste & Glaze (Kikkoman) in barbeque isle

1 (16-ounce) round loaf King's Hawaiian Sweet Bread

2 thin slices red onion

6 leaves of red leaf lettuce

Yield 8 (1/8-of large sandwich) servings

Melon Medley Kabobs

Calories 58 (0% fat); Total Fat: 0g; Cholesterol: 0mg; Carbohydrate: 14g; Dietary Fiber: 1g; Protein 1g; Sodium: 28mg

Diabetic Exchanges: 1 fruit

4 cups honeydew melon (about 1/2-of a large melon)

4 cups cantaloupe (about 3/4-of a medium melon)

12 kebob skewers

Yield 8 (3-mini kabob) servings

30 minutes before dinner, prepare instant tea by stirring 1-packet sugar-free instant tea (to make 2-quarts) with 8-cs cold water in a 2-quart pitcher until dissolved.  It is very important that you do this recipe first because the tea needs to marinate.

Peal and cut each kiwi into 8-slices.*

Set out 8-drinking glasses (for best results use tall glasses).  In each glass alternate putting ice cubes and slices of kiwi; put 3 to 6-ice cubes and 2-slices of kiwi per glass.

Fill each glass with prepared tea and let the beverages marinate.  The kiwi will flavor the tea as it sets.  Pieces of ice and kiwi should be floating in the glasses.  It is very pretty.

25 minutes before dinner, remove seeds and rind from melons.  Cut melons into bite size chunks (about 1-inch pieces).  

Alternate pieces of the honeydew and cantaloupe chunks on the kabob skewers.   Cut kabob skewers in half.  Place kabobs on platter.  Wrap in plastic wrap and put in refrigerator.

10 minutes before dinner, in a medium bowl, shred the 2 (13-oz) cans of drained chicken breast by pressing the chicken against the inside of the mixing bowl with the back of a large mixing spoon.

Drain and discard the juice from 1 (8-oz) can sliced pineapple (in pineapple juice).  With a sharp knife, cut the pineapple slices while they are still in the can into small pieces.   Stir the pineapple and 2/3-cs Teriyaki Baste & Glaze (Kikkoman) in with the chicken until well mixed.

Cut 1 (16-oz) round loaf King's Hawaiian Sweet Bread in half horizontally.

With a spatula, spread the chicken salad on the bottom layer of the bread and press it firmly with your hands to help secure it to the bread.

Separate 2-thin slices red onion into rings and arrange on top of chicken salad.  Place lettuce on top of onion and place top layer of bread on sandwich.

1 minute before dinner, cut sandwich into 8-large, pie shaped pieces.  Secure each wedge with a long toothpick.  Get melon kebobs from refrigerator and place on table.

* A super easy way to peel kiwi is with a steak knife.

Supplies List

Plastic wrap

Medium bowl

Mixing bowl

Large mixing spoon

Steak knife

Grocery List

Fresh Fruits and Vegetables

1 red onion

6 leaves of red leaf lettuce

1 large honeydew melon

1 medium cantaloupe

Staple Items

2 (13-ounce) cans chicken breast, in water

1 (8-ounce) can sliced pineapple in pineapple juice

1 can Teriyaki Baste & Glaze (Kikkoman) in barbeque isle (only 2/3-cups needed)

1 (16-ounce) round loaf King's Hawaiian Sweet Bread

Other

12 kebob skewers

Toothpicks