Description
This Hawaiian Chicken Salad is a vibrant and refreshing dish combining marinated grilled chicken, tropical pineapple, and a zesty coconut lime dressing. Perfect for a light lunch or dinner, it features tender chicken breasts marinated in coconut milk and pineapple juice, served over a bed of fresh lettuce, avocado, red onion, cherry tomatoes, shredded carrot, and sweet corn, all complemented by a flavorful coconut lime cilantro rice and a tangy homemade dressing.
Ingredients
Scale
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 onion powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp ginger powder
- 1/4 tsp salt
Chicken & Salad:
- 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)
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
- Marinate the Chicken: Mix together all the marinade ingredients in a bowl. Add the chicken breast halves, ensuring they are well coated. Cover and refrigerate for a minimum of 3 hours, preferably overnight, to allow the flavors to fully develop.
- Prepare the Dressing: In a jar, combine the lime juice, olive oil, finely chopped cilantro, minced garlic, sugar or honey, salt, and black pepper. Shake well until emulsified. Set aside for at least 15 minutes to meld the flavors.
- Cook the Chicken: Heat olive oil in a non-stick skillet over high heat or preheat your BBQ. Add the marinated chicken breasts and cook each side for about 3 minutes or until golden brown and cooked through. Remove from heat and loosely cover with foil to rest for 5 minutes, then slice thickly.
- Sear Pineapple and Corn: In the same skillet, add the pineapple pieces and corn. Sear over medium-high heat until they achieve a golden color and are slightly caramelized, enhancing their sweetness.
- Assemble the Salad: On a large platter, arrange the chopped lettuce, sliced avocado, finely sliced red onion, halved cherry tomatoes, shredded carrot, and coconut lime cilantro rice. Top with the sliced chicken and seared pineapple and corn.
- Dress and Serve: Drizzle the prepared dressing evenly over the salad. Serve immediately and enjoy the fresh tropical flavors reminiscent of Hawaii.
Notes
- Note 1: Marinating the chicken overnight enhances the flavor significantly but 3 hours is sufficient for a quicker option.
- Note 2: Coconut Lime Cilantro Rice can be prepared by cooking rice with coconut milk, lime juice, and fresh chopped cilantro for an aromatic side.
- You can substitute chicken breast with thigh for juicier meat if preferred.
- For a gluten-free option, ensure soy sauce is gluten-free or substitute with tamari.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Hawaiian
Keywords: Hawaiian chicken salad, grilled chicken, tropical salad, coconut lime dressing, pineapple chicken salad
