Description
A vibrant and flavorful Hawaiian Chicken Salad that combines tender chicken, fresh pineapple, and nutrient-rich greens for a refreshing meal.
Ingredients
- 1/3 cup light coconut milk
- 1/4 cup fresh pineapple juice
- 1 tbsp gluten-free tamari sauce
- Zest of 1 lime
- 2 cloves garlic, minced
- 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
- 1/4 tsp black pepper
Instructions
- Marinate the chicken: Combine coconut milk, pineapple juice, tamari sauce, lime zest, garlic, and olive oil in a bowl. Add chicken and refrigerate for at least 3 hours.
- Prepare the dressing: Mix lime juice, olive oil, cilantro, honey, salt, and pepper in a jar. Shake well.
- Cook the chicken: Heat a non-stick skillet, cook marinated chicken for about 3 minutes on each side until golden. Let it rest for 5 minutes, then slice.
- Sear the pineapple: In the same skillet, add pineapple pieces and sear for 2-3 minutes.
- Assemble the salad: On a platter, layer romaine, avocado, red onion, cherry tomatoes, and quinoa. Top with sliced chicken and seared pineapple.
- Dress and serve: Drizzle dressing over the salad and toss gently or serve layered for presentation.
Notes
For enhanced flavor, marinate the chicken overnight. Serve chilled for a refreshing experience.