Name: Hawaiian Chicken Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 3 h 25 min
Cuisine: Hawaiian
Ingredients: 1/3 cup coconut milk (from a can); 1/4 cup pineapple juice (from can, save pineapple pieces); 1 tbsp tomato sauce/ketchup; 1 tbsp soy 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, halved horizontally; 1/2 cup corn; 1/2 – 3/4 cup pineapple pieces (from can); 4 – 6 cups chopped lettuce; 1/2 avocado, cut into wedges; 1/2 red onion, finely sliced; 1/2 cup cherry tomatoes, halved; 1 small carrot, finely shredded; 1 – 1 1/2 cups Coconut Lime Cilantro/Coriander Rice (see Note 2); 1 1/2 tbsp lime juice; 2 1/2 tbsp olive oil; 2 tbsp finely chopped cilantro/coriander; 1/2 garlic clove, minced; 1/2 tsp sugar or honey; 1/4 tsp salt; Black pepper to taste

Ingredients

Marinade:

1/3 cup coconut milk (from a can)
1/4 cup pineapple juice (from can, save pineapple pieces)
1 tbsp tomato sauce/ketchup
1 tbsp soy sauce
Zest of 1 lime
2 garlic cloves, minced
1/4 tsp each: onion powder, cumin, paprika, ginger powder, salt

Chicken & Salad:

1/2 tbsp olive oil
1 large chicken breast, halved horizontally
1/2 cup corn
1/2 to 3/4 cup pineapple pieces (from can)
4 to 6 cups chopped lettuce
1/2 avocado, cut into wedges
1/2 red onion, finely sliced
1/2 cup cherry tomatoes, halved
1 small carrot, finely shredded
1 to 1 1/2 cups Coconut Lime Cilantro / Coriander Rice

Dressing:

1 1/2 tbsp lime juice
2 1/2 tbsp olive oil
2 tbsp finely chopped cilantro/coriander
1/2 garlic clove, minced
1/2 tsp sugar or honey
1/4 tsp salt
Black pepper to taste

Instructions

Step 1: In a bowl, combine all the marinade ingredients. Add the chicken halves and marinate for at least 3 hours, preferably overnight, to soak up the flavors.

Step 2: In a jar, shake together all dressing ingredients. Let it sit for at least 15 minutes to allow the flavors to meld.

Step 3: Heat olive oil in a non-stick skillet over high heat or prepare your BBQ. Cook the chicken for about 3 minutes on each side until golden and cooked through. Remove and cover loosely with foil; rest for 5 minutes, then slice thickly.

Step 4: In the same skillet, sear the pineapple pieces and corn until they develop a golden color, enhancing their sweetness.

Step 5: Arrange the chopped lettuce on a large platter. Top with shredded carrot, red onion slices, cherry tomatoes, avocado wedges, seared corn and pineapple, sliced chicken, and a generous serving of Coconut Lime Cilantro Rice.

Step 6: Drizzle the prepared dressing over the salad just before serving. Enjoy the fresh, tropical flavors and imagine yourself in Hawaii!

Tips & Variations

For extra flavor, grill the chicken instead of pan-cooking it, adding a smoky touch reminiscent of island barbecues.

Substitute the lettuce with mixed greens or baby spinach for a different texture and added nutrients.

Add chopped macadamia nuts or toasted coconut flakes for crunch and a nutty flavor.

Use fresh pineapple if available for a juicier, more vibrant salad.

Make the dressing a day ahead to deepen the flavors; just give it a good shake before drizzling.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing chilled and mix fresh before serving. Grilled chicken can be reheated gently in a pan or enjoyed cold over greens. Avoid storing the salad fully assembled as it may become soggy.

FAQs

Can I use other cuts of chicken for this salad?

Yes, boneless thighs or chicken tenders work well and stay juicy when marinated and cooked. Adjust cooking time accordingly to ensure they are fully cooked.

What can I substitute for the coconut milk in the marinade?

If you don’t have coconut milk, you can use plain yogurt or a non-dairy milk like almond milk with a teaspoon of coconut extract to maintain the tropical flavor.