Hawaiian Chicken Salad

why make this recipe

Hawaiian Chicken Salad is a delicious and colorful dish that brings a taste of the tropics right to your table. It’s gluten-free and great for those on a whole health flexi-plan. The combination of fresh pineapple, tender chicken, crunchy lettuce, and creamy avocado makes this salad not only nutritious but also really satisfying. It’s perfect for lunch or dinner, and you can easily adjust the ingredients to suit your taste.

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 (coconut milk, pineapple juice, tamari, lime zest, garlic, onion powder, cumin, paprika, ginger powder, and salt) in a bowl. Add the chicken breast and marinate for a minimum of 3 hours, preferably overnight.
2. Prepare Dressing: In a jar, shake together the dressing ingredients (lime juice, olive oil, cilantro, honey, salt, and black pepper) and set aside for at least 15 minutes.
3. Cook Chicken: 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 brown. Remove the chicken, cover loosely with foil for 5 minutes, and then slice it thickly.
4. Sear Pineapple: In the same skillet, sear the pineapple pieces until they turn golden.
5. Assemble Salad: On a platter, arrange the chopped romaine lettuce, sliced avocado, red onion, cherry tomatoes, and quinoa. Top with the sliced chicken, seared pineapple, or any favorite fruit.
6. Serve: Drizzle the dressing over the salad and serve immediately.

how to serve Hawaiian Chicken Salad

Serve the Hawaiian Chicken Salad fresh, drizzled with the homemade dressing. It’s a complete meal on its own, so you can enjoy it as is or pair it with a side of fresh fruit for a light lunch or dinner option.

how to store Hawaiian Chicken Salad

Store any leftover Hawaiian Chicken Salad in an airtight container in the refrigerator. It’s best to keep the dressing separate until ready to serve to avoid soggy lettuce. Consume within 2 days for the best flavor and freshness.

tips to make Hawaiian Chicken Salad

• Marinate the chicken overnight for more flavor.
• Use fresh ingredients for the best taste; fresh pineapple works wonders in this salad.
• You can add nuts or seeds for extra crunch, like macadamia nuts or pumpkin seeds.
• If you prefer a vegetarian option, substitute chicken with grilled tofu and use vegetable broth for the marinade.

variation

Add different fruits like mango or kiwi for a twist. You can also try different greens, such as spinach or kale, instead of romaine lettuce.

FAQs

Can I use frozen chicken?

Yes, but be sure to defrost the chicken completely before marinating and cooking.

Can I make this salad ahead of time?

You can prepare most ingredients in advance but wait to add the dressing until you are ready to serve to keep the salad fresh.

What can I use instead of quinoa?

You can replace quinoa with brown rice, farro, or even a mix of beans for a different texture and flavor.

Hawaiian Chicken Salad

A delicious and colorful Hawaiian Chicken Salad featuring fresh pineapple, tender chicken, and creamy avocado, perfect for lunch or dinner.

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 10 minutes mins

Total Time 3 hours hrs 10 minutes mins

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Hawaiian, Tropical

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
• Zest of 1 lime lime zest
• 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
• 1 large chicken breast Ensure it is boneless and skinless

For the Salad

• 3/4 cup fresh pineapple pieces
• 6 cups chopped romaine lettuce
• 1/2 each avocado, sliced
• 1/2 each red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1 1/2 cups cooked quinoa Prepare according to package instructions

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
• Black pepper to taste

Method

 

Marinate Chicken

1. Combine the marinade ingredients (coconut milk, pineapple juice, tamari, lime zest, garlic, onion powder, cumin, paprika, ginger powder, and salt) in a bowl.
2. Add the chicken breast and marinate for a minimum of 3 hours, preferably overnight.

Prepare Dressing

1. In a jar, shake together the dressing ingredients (lime juice, olive oil, cilantro, honey, salt, and black pepper) and set aside for at least 15 minutes.

Cook Chicken

1. Heat olive oil in a non-stick skillet over high heat.
2. Add the marinated chicken and cook each side for about 3 minutes or until golden brown.
3. Remove the chicken, cover loosely with foil for 5 minutes, and then slice it thickly.

Sear Pineapple

1. In the same skillet, sear the pineapple pieces until they turn golden.

Assemble Salad

1. On a platter, arrange the chopped romaine lettuce, sliced avocado, red onion, cherry tomatoes, and quinoa.
2. Top with the sliced chicken, seared pineapple, or any favorite fruit.

Serve

1. Drizzle the dressing over the salad and serve immediately.

Notes

Marinate the chicken overnight for more flavor. Use fresh ingredients for the best taste; fresh pineapple works wonders in this salad. You can add nuts or seeds for extra crunch, like macadamia nuts or pumpkin seeds. If you prefer a vegetarian option, substitute chicken with grilled tofu and use vegetable broth for the marinade.