Description
A refreshing and healthy Hawaiian Chicken Salad combining pineapple and tender chicken, perfect for any meal.
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
Instructions
- Marinate Chicken: Combine the marinade ingredients in a bowl and add the chicken. Let it marinate for at least 180 minutes, preferably overnight for more flavor.
- Prepare Dressing: In a jar, shake together the dressing ingredients and set aside for about 15 minutes to blend the flavors.
- 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.
- Sear Pineapple: In the same skillet, add the fresh pineapple pieces and sear them until they are golden.
- 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!
- Serve: Drizzle the prepared dressing over the salad and enjoy.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the dressing separate until serving to avoid sogginess. Use pre-cooked chicken for a quicker option.
- Prep Time: 180 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Hawaiian