Tropical Hawaiian Chicken Salad
Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan
Looking for a refreshing and satisfying salad that’s packed with flavor? Try this Hawaiian Chicken Salad! This dish combines the deliciousness of chicken with the tropical sweetness of pineapple. It’s not only gluten-free but also fits perfectly into a whole health flexi-plan, making it a great choice for anyone looking to maintain a balanced diet. Expect vibrant colors, a mix of fresh ingredients, and a burst of tropical flavors in every bite.
Why Make This Recipe
This Hawaiian Chicken Salad is a fantastic choice for several reasons. First, it’s gluten-free, making it suitable for those with gluten sensitivities. Second, it incorporates healthy ingredients like quinoa, avocado, and fresh produce, which are great for your well-being. The combination of light coconut milk and fresh pineapple juice adds a unique tropical twist that makes this salad a standout dish for summer picnics or light dinners.
How to Make Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan
Prepare to impress your taste buds with this easy-to-follow recipe!
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
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Marinate Chicken: In a bowl, combine the marinade ingredients: coconut milk, pineapple juice, tamari sauce, lime zest, garlic, onion powder, cumin, paprika, ginger powder, and salt. Add the chicken breast and marinate for a minimum of 3 hours, preferably overnight.
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Prepare Dressing: In a jar, shake together the lime juice, olive oil, cilantro, honey, salt, and black pepper. Set aside for at least 15 minutes to allow flavors to meld.
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Cook Chicken: Heat olive oil in a non-stick skillet over high heat. Remove the chicken from the marinade (reserving marinade), and cook each side for about 3 minutes or until golden brown. Remove from heat, cover loosely with foil for 5 minutes, then slice thickly.
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Sear Pineapple: In the same skillet, add the fresh pineapple pieces and sear until golden brown.
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Assemble Salad: On a large platter, arrange the chopped romaine lettuce, avocado, red onion, cherry tomatoes, and cooked quinoa. Top with sliced chicken and seared pineapple.
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Serve: Drizzle the dressing over the salad and toss lightly before serving.
How to Serve Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan
Serve your Hawaiian Chicken Salad in a large bowl or plated individually. This salad can be a main course or a side dish and pairs well with a cold beverage. For a finishing touch, sprinkle additional cilantro or toasted nuts on top for extra crunch.
How to Store Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan
To keep your Hawaiian Chicken Salad fresh, store it in an airtight container in the refrigerator. It’s best consumed within 2-3 days. Keep the dressing separate until ready to serve to maintain the salad’s crispness.
Tips to Make Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan
- Make Ahead: Marinate the chicken overnight for deeper flavor.
- Vegetarian Option: Substitute the chicken with grilled tofu for a vegetarian version.
- Extra Crunch: Add nuts like cashews or macadamia nuts for added texture.
Variations
Feel free to customize your salad by adding other ingredients like shredded carrots, bell peppers, or mango for an additional tropical flavor. You can also swap quinoa with brown rice or add different proteins such as shrimp or grilled salmon.
FAQs
1. Can I make this salad in advance?
Yes, you can prepare the salad ingredients and store them separately in the fridge until you’re ready to serve.
2. What can I use instead of quinoa?
You can use brown rice, farro, or even mixed greens if you want a lighter salad.
3. Is it necessary to marinate the chicken?
Marinating the chicken enhances its flavor and tenderness, but you can skip it if you’re short on time; just season the chicken before cooking.
Enjoy the delightful flavors and health benefits of this Hawaiian Chicken Salad, perfect for a refreshing meal!
Hawaiian Chicken Salad
Ingredients
Method
- In a bowl, combine the marinade ingredients: coconut milk, pineapple juice, tamari sauce, lime zest, garlic, onion powder, cumin, paprika, ginger powder, and salt. Add the chicken breast and marinate for a minimum of 3 hours, preferably overnight.
- In a jar, shake together the lime juice, olive oil, cilantro, honey, salt, and black pepper. Set aside for at least 15 minutes to allow flavors to meld.
- Heat olive oil in a non-stick skillet over high heat. Remove the chicken from the marinade (reserving marinade), and cook each side for about 3 minutes or until golden brown. Remove from heat, cover loosely with foil for 5 minutes, then slice thickly.
- In the same skillet, add the fresh pineapple pieces and sear until golden brown.
- On a large platter, arrange the chopped romaine lettuce, avocado, red onion, cherry tomatoes, and cooked quinoa. Top with sliced chicken and seared pineapple.
- Drizzle the dressing over the salad and toss lightly before serving.
