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Hawaiian Chicken Salad

A delicious and colorful Hawaiian Chicken Salad featuring fresh pineapple, tender chicken, and creamy avocado, perfect for lunch or dinner.
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Prep Time 3 hours
Cook Time 10 minutes
Total Time 3 hours 10 minutes
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.