Description
A vibrant and refreshing Hawaiian Chicken Salad, perfect for a light lunch or picnic, featuring juicy chicken, fresh vegetables, and tropical flavors.
Ingredients
Scale
- 1/3 cup coconut milk
- 1/4 cup pineapple juice
- 1 tbsp tomato sauce
- 1 tbsp soy sauce
- Zest of 1 lime
- 2 garlic cloves, minced
- 1/4 tsp EACH onion powder, cumin, paprika, ginger powder, salt
- 1/2 tbsp olive oil
- 1 large chicken breast, halved horizontally
- 1/2 cup corn
- 1/2 – 3/4 cup pineapple pieces
- 4 – 6 cups chopped lettuce
- 1/2 avocado, cut into wedges
- 1/2 red onion, finely sliced
- 1/2 cup cherry tomatoes, halved
- 1 small carrot, finely shredded
- 1 – 1 1/2 cups Coconut Lime Cilantro Rice
- 1 1/2 tbsp lime juice
- 2 1/2 tbsp olive oil (for dressing)
- 2 tbsp finely chopped cilantro
- 1/2 garlic clove, minced (for dressing)
- 1/2 tsp sugar or honey
- 1/4 tsp salt
- Black pepper to taste
Instructions
- Marinate the Chicken: In a medium bowl, whisk together coconut milk, pineapple juice, tomato sauce, soy sauce, lime zest, minced garlic, onion powder, cumin, paprika, ginger powder, and salt. Place the chicken breasts in a resealable plastic bag, pour the marinade over the top, seal it tightly, and let marinate for at least 30 minutes.
- Cook the Chicken: Heat 1/2 tbsp of olive oil in a skillet over medium heat. Remove the chicken from the marinade and cook for about 5-6 minutes on each side until cooked through.
- Prepare the Salad: While the chicken is cooking, chop your lettuce, slice your red onion, halve the cherry tomatoes, shred the carrot, and prepare the avocado. In a large bowl, combine these ingredients with corn and pineapple pieces.
- Make the Dressing: In a small bowl, whisk together lime juice, olive oil, chopped cilantro, minced garlic, sugar/honey, salt, and black pepper.
- Assemble the Salad: Once the chicken has cooled slightly, slice it into strips and add it to the salad bowl. Drizzle the dressing over the salad and toss to combine.
- Serve It Up: Serve the Hawaiian Chicken Salad in individual bowls topped with a scoop of coconut lime rice and avocado wedges.
Notes
Marinating the chicken overnight enhances the flavors. You can customize the salad with additional toppings or substitute ingredients to fit your dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Hawaiian Chicken Salad, Tropical Salad, Healthy Lunch