Hawaiian Chicken Salad
A refreshing and comforting Hawaiian Chicken Salad that combines juicy chicken, vibrant pineapple, and fresh greens, perfect for family gatherings and easy to prepare.
Ingredients
For the Marinade
- 1/3 cup light coconut milk (Adds creaminess and tropical flavor)
- 1/4 cup fresh pineapple juice (Enhances tropical taste)
- 1 tbsp gluten-free tamari sauce (Soy sauce alternative)
- 1 tbsp olive oil (For marinating the chicken)
- Zest of 1 lime (Adds brightness)
- 2 cloves garlic, minced (For flavor)
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp ginger powder
- 1/4 tsp salt (Seasoning)
For the Salad
- 1 large chicken breast (Main protein)
- 3/4 cup fresh pineapple pieces (For sweetness)
- 6 cups chopped romaine lettuce
- 1/2 avocado, sliced (Adds creaminess)
- 1/2 medium red onion, sliced
- 1/2 cup cherry tomatoes, halved (For color)
- 1 1/2 cups cooked quinoa (For added texture)
- 1 1/2 tbsp lime juice (For dressing)
- 2 1/2 tbsp olive oil (For dressing)
- 2 tbsp finely chopped cilantro (For freshness)
- 1/2 tsp honey (Adds sweetness)
- 1/4 tsp salt
- to taste black pepper (For seasoning)
Instructions
Preparation
- In a bowl, combine coconut milk, pineapple juice, gluten-free tamari, lime zest, garlic, onion powder, cumin, paprika, ginger powder, salt, and olive oil. Add the chicken breast, ensuring it’s well-coated. Marinate for a minimum of 3 hours, preferably overnight.
- In a jar, shake together lime juice, olive oil, cilantro, honey, salt, and black pepper. Set aside for at least 15 minutes.
Cooking
- Heat a non-stick skillet over high heat and add a little olive oil. Cook the marinated chicken for about 3 minutes on each side until golden, then cover loosely with foil for about 5 minutes before slicing.
- In the same skillet, sear pineapple pieces for about 1-2 minutes on each side until caramelized.
Assembly
- On a platter, arrange chopped romaine, avocado slices, red onion, cherry tomatoes, and cooked quinoa. Top with sliced chicken and seared pineapple.
- Drizzle the dressing over the top and serve immediately.
Notes
Serve alongside warm gluten-free bread or rice cakes. This salad is versatile; feel free to add any vegetables or substitute proteins as needed.