Hawaiian Chicken Salad
A delicious Hawaiian Chicken Salad featuring tropical flavors, perfect for a refreshing meal.
Equipment
- non-stick skillet
- Jar for dressing
Ingredients
Marinade
- ⅓ cup coconut milk from a can
- ¼ cup pineapple juice from can, save pineapple pieces
- 1 tablespoon tomato sauce /ketchup
- 1 tablespoon soy sauce
- 1 zest lime
- 2 cloves garlic minced
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon ginger powder
- ¼ teaspoon salt
Chicken & Salad
- ½ tablespoon olive oil
- 1 large chicken breast halved horizontally
- ½ cup corn
- ½ - ¾ cup pineapple pieces from can
- 4 - 6 cups chopped lettuce
- ½ cup cherry tomatoes halved
- 1 small carrot finely shredded
- 1 - 1 ½ cups Coconut Lime Cilantro / Coriander Rice from leftovers
Dressing
- 1 ½ tablespoons lime juice
- 2 ½ tablespoons olive oil
- 2 tablespoons finely chopped cilantro/coriander
- ½ clove garlic minced
- ½ teaspoon sugar or honey
- ¼ teaspoon salt
- Black pepper
Instructions
Preparation
- Mix together Marinade ingredients, marinate chicken for minimum 3 hours, preferably overnight.
- Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.
- Heat oil in a non stick skillet over high heat (or BBQ). Add chicken and cook each side for 3 minutes or until golden. Remove and cover loosely with foil for 5 minutes, then slice thickly.
- Sear ½ cup pineapple pieces and corn in the skillet until golden.
- Pile salad ingredients on a platter and top with sliced chicken. Drizzle over Dressing. Serve and pretend you're in Hawaii!
Notes
The Hawaiian Chicken Skewers recipe uses the same marinade and Coconut Lime Cilantro Rice goes beautifully with this salad.
Nutrition
Serving: 346gCalories: 494kcalCarbohydrates: 35.5gProtein: 36gFat: 24.7gSaturated Fat: 3.5gPolyunsaturated Fat: 21.2gCholesterol: 86mgSodium: 868mgFiber: 4.5gSugar: 9.2g
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