Hawaiian Chicken Salad With Honey-Lime Vinaigrette - cooking recipe

Ingredients

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
HONEY-LIME VINAIGRETTE (use 1 Tablespoon)
1/4 cup fresh lime juice (no substitutions)
3 tablespoons honey
2 tablespoons olive oil
1/4 cup shallot, thinly sliced

Preparation

HAWAIIAN CHICKEN SALAD:
Preheat broiler to High with rack 6\" from the element.
Saute bacon in a skillet over medium heat until crisp, 8-10 minutes.
Drain on paper towel-lined plate.
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.
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.
Mix chicken, reserved bacon, and nuts with pesto(just made)in a bowl and set aside.
MAKE VINAIGRETTE:
Whisk lime juice, honey, oil, salt and pepper together. After assembling salads, sprinkle with shallots.
Toss spinach with 1 T vinaigrette; stir pineapple and jalapeno together in bowl.
TO ASSEMBLE SANDWICHES:
Divide spinach between baguettes, then top each with 1/2 cup chicken salad.
Garnish with red bell pepper.