Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan

Why Make This Recipe

Hawaiian Chicken Salad is not just refreshing; it’s also healthy and gluten-free. This salad combines the sweetness of pineapple with tender chicken, making it a delightful meal. It’s packed with nutrients and is perfect for any time of the day. Whether you want a quick lunch or a light dinner, this recipe is sure to please everyone.

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How to Make Hawaiian Chicken Salad

Ingredients:

• 1/3 cup light coconut milk
• 1/4 cup fresh pineapple juice
• 1 tbsp gluten-free tamari sauce
• Zest of 1 lime
• 2 garlic cloves, minced
• 1/4 tsp onion powder
• 1/4 tsp cumin
• 1/4 tsp paprika
• 1/4 tsp ginger powder
• 1/4 tsp salt
• 1/2 tbsp olive oil
• 1 large chicken breast
• 3/4 cup fresh pineapple pieces
• 6 cups chopped romaine lettuce
• 1/2 avocado, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1 1/2 cups cooked quinoa
• 1 1/2 tbsp lime juice
• 2 1/2 tbsp olive oil
• 2 tbsp finely chopped cilantro
• 1/2 tsp honey
• 1/4 tsp salt
• Black pepper to taste

Directions:

1. Marinate Chicken: Combine the marinade ingredients in a bowl and add the chicken. Let it marinate for at least 3 hours, but preferably overnight for more flavor.
2. Prepare Dressing: In a jar, shake together the dressing ingredients and set aside for about 15 minutes to blend the flavors.
3. Cook Chicken: Heat oil in a non-stick skillet over high heat. Add the marinated chicken and cook each side for about 3 minutes or until golden brown. Once done, remove the chicken from the skillet, cover loosely with foil for 5 minutes, and then slice it thickly.
4. Sear Pineapple: In the same skillet, add the fresh pineapple pieces and sear them until they are golden.
5. Assemble Salad: On a large platter, arrange the romaine lettuce, avocado, red onion, cherry tomatoes, and quinoa. Top with the sliced chicken and the seared pineapple. Get creative and add your favorite fruits if you like!
6. Serve: Drizzle the prepared dressing over the salad and enjoy.

How to Serve Hawaiian Chicken Salad

Serve Hawaiian Chicken Salad as a main dish or as a side. It works well for lunch, dinner, or even a picnic. Pair it with a glass of iced tea or water for a refreshing meal.

How to Store Hawaiian Chicken Salad

If you have leftovers, store them in an airtight container in the fridge. The salad is best eaten within 2 days, but the chicken and dressing can be kept for about 3 days. Keep the dressing separate until ready to serve to avoid sogginess.

Tips to Make Hawaiian Chicken Salad

• For a quicker option, use pre-cooked chicken.
• Feel free to add other fruits like mango or strawberries for extra sweetness.
• You can also substitute quinoa with other grains like brown rice if you prefer.

Variation

You can turn this salad into a wrap by using large lettuce leaves or gluten-free tortillas to hold all the ingredients together.

FAQs

1. Can I use other kinds of chicken?
Yes, you can use grilled chicken, rotisserie chicken, or even tofu for a vegetarian option.

2. Is this salad suitable for meal prep?
Absolutely! Just store the ingredients separately and assemble when ready to eat.

3. Can I make this salad in advance?
Yes, you can marinate the chicken and prepare the dressing ahead of time. Just assemble the salad right before serving for the best flavor.

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