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Hawaiian Chicken Salad

A refreshing and satisfying Hawaiian Chicken Salad packed with tropical flavors, perfect for summer picnics and gluten-free diets.
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Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course, Salad
Cuisine: Gluten-Free, Hawaiian
Calories: 500
Ingredients Method Notes

Ingredients
  

Marinade
  • 1/3 cup light coconut milk
  • 1/4 cup fresh pineapple juice
  • 1 tbsp gluten-free tamari sauce
  • 1 tbsp zest of 1 lime
  • 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
Salad Ingredients
  • 3/4 cup fresh pineapple pieces
  • 6 cups chopped romaine lettuce
  • 1/2 unit avocado, sliced
  • 1/2 unit red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1 1/2 cups cooked quinoa
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. 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.
Prepare Dressing
  1. 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.
Cook Chicken
  1. 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.
Sear Pineapple
  1. In the same skillet, add the fresh pineapple pieces and sear until golden brown.
Assemble Salad
  1. On a large platter, arrange the chopped romaine lettuce, avocado, red onion, cherry tomatoes, and cooked quinoa. Top with sliced chicken and seared pineapple.
Serve
  1. Drizzle the dressing over the salad and toss lightly before serving.

Notes

For a finishing touch, sprinkle additional cilantro or toasted nuts on top for extra crunch. Store in an airtight container in the refrigerator and consume within 2-3 days, keeping the dressing separate until ready to serve.