Description
Experience the refreshing taste of our Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan. This vibrant dish combines tender grilled chicken, sweet pineapple, and crisp vegetables, making it a perfect option for any occasion—whether it’s a family dinner, summer picnic, or meal prep for the week ahead. Packed with protein and fiber, this salad supports your healthy lifestyle while tantalizing your taste buds. With its colorful presentation and zesty dressing, it’s not just a meal; it’s an experience. Whip up this delightful dish in just 35 minutes, and enjoy a guilt-free indulgence that brings the flavors of Hawaii right to your table!
Ingredients
Scale
- 1 large chicken breast
- 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
- 1/3 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
- 1/2 tbsp olive oil
- 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. Place the chicken breast in the bowl, ensuring it is well-coated. Cover and marinate for at least 3 hours or preferably overnight for enhanced flavor.
- In a jar with a lid, combine all dressing ingredients. Securely close the lid and shake vigorously until fully blended. Set aside for at least 15 minutes to let flavors meld.
- Heat olive oil in a non-stick skillet over high heat. Add marinated chicken breast to the skillet. Cook each side for about 3 minutes or until golden brown. Remove from skillet, cover loosely with foil, and let rest for 5 minutes before slicing thickly.
- In the same skillet used for the chicken, add fresh pineapple pieces. Sear them until golden brown on all sides, which enhances their sweetness.
- On a large platter, arrange chopped romaine lettuce as a base. Then layer sliced avocado, red onion, cherry tomatoes, quinoa, followed by sliced chicken and seared pineapple.
- Drizzle the prepared dressing over the assembled salad. Toss gently if desired and serve immediately for optimal freshness!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 salad (approximately 250g)
- Calories: 360
- Sugar: 9g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg