Experience tropical flavors with our Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan. A must-try dish that’s both healthy and delicious!
Author:Ava
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:Serves 4
Category:Main
Method:Frying
Cuisine:Tropical
Ingredients
Scale
1 large chicken breast
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
1/4 tsp onion powder
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp ginger powder
1/4 tsp salt
3/4 cup fresh pineapple pieces
6 cups chopped romaine lettuce
1/2 avocado
1/2 red onion
1/2 cup cherry tomatoes
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
Instructions
Combine all marinade ingredients in a mixing bowl. Add the chicken breast, ensuring it is well-coated. Cover and refrigerate for a minimum of 3 hours; overnight is best for maximum flavor.
In a jar with a lid, combine the dressing ingredients. Seal tightly and shake vigorously until well mixed. Let it sit for at least 15 minutes to allow flavors to blend.
Heat a drizzle of olive oil in a non-stick skillet over high heat. Add the marinated chicken breast and cook each side for about 3 minutes or until golden brown. Remove from heat, cover loosely with foil, and let rest for 5 minutes before slicing thickly.
In the same skillet used for the chicken, add the pineapple pieces. Sear them until they are golden brown on both sides; this enhances their sweetness.
On a large platter, arrange the chopped romaine lettuce as a base. Top it with slices of avocado, red onion, cherry tomatoes, cooked quinoa, sliced chicken, and seared pineapple. Feel free to add any additional fruits or veggies you enjoy!
Drizzle your prepared dressing over the assembled salad just before serving. Toss gently to mix everything together if desired. Enjoy your Hawaiian Chicken Salad!