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Hawaiian Chicken Salad

A vibrant and refreshing salad featuring marinated chicken, sweet pineapple, and fresh veggies, drizzled with a zesty dressing, perfect for a quick dinner or special gatherings.
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Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Hawaiian, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1/3 cup light coconut milk
  • 1/4 cup fresh pineapple juice
  • 1 tbsp gluten-free tamari sauce
  • 1 piece zest of lime
  • 2 cloves garlic, 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
For the salad
  • 1 large chicken breast
  • 3/4 cup fresh pineapple pieces for searing
  • 6 cups chopped romaine lettuce for the base
  • 1/2 piece avocado sliced
  • 1/2 piece red onion sliced
  • 1/2 cup cherry tomatoes halved
  • 1 1/2 cups cooked quinoa for added texture
For the dressing
  • 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
  • to taste black pepper

Method
 

Preparation
  1. Combine marinade ingredients (coconut milk, pineapple juice, tamari sauce, lime zest, garlic, onion powder, cumin, paprika, ginger, and salt) and marinate the chicken for at least 3 hours, preferably overnight for maximum flavor.
  2. Shake together lime juice, olive oil, cilantro, honey, salt, and pepper in a jar. Set aside for at least 15 minutes to let those flavors mingle.
Cooking
  1. Heat olive oil in a non-stick skillet over high heat. Add the marinated chicken and cook each side for about 3 minutes or until golden. Remove and let it rest under foil for 5 minutes, then slice it thickly.
  2. In the same skillet, toss in the fresh pineapple pieces and sear until golden and caramelized.
Assembly
  1. On a platter, layer the romaine lettuce, avocado, red onion, cherry tomatoes, and quinoa. Top with sliced chicken and seared pineapple.
  2. Drizzle with the dressing and serve.

Notes

This salad keeps well in the fridge for up to 3 days. Store chicken and salad components separately to maintain freshness. Can be made vegan by swapping chicken for grilled tofu and using agave syrup instead of honey.