Description
A bright and tangy Hawaiian chicken salad that’s easy to make, gluten-free, and feels like a mini vacation on a plate.
Ingredients
Scale
- 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, 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
Instructions
- Combine marinade ingredients and marinate chicken for a minimum of 3 hours, preferably overnight.
- Shake dressing ingredients together in a jar and set aside for at least 15 minutes.
- Heat olive oil in a non-stick skillet over high heat, add chicken, and cook each side for about 3 minutes or until golden.
- In the same skillet, sear pineapple pieces until golden.
- On a platter, arrange lettuce, avocado, onion, tomatoes, and quinoa. Top with sliced chicken and seared pineapple.
- Drizzle dressing over the salad and serve immediately.
Notes
Make sure to season boldly to enhance the flavors. Feel free to substitute ingredients as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Pan searing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 50mg
Keywords: Hawaiian salad, chicken salad, gluten-free meal, easy salad recipe, summer salad