Hawaiian Chicken Salad

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Experience the taste of the islands with this refreshing Hawaiian Chicken Salad recipe. Packed with vibrant flavors and wholesome ingredients, it’s perfect for a quick weeknight dinner or a delightful brunch option. This post will guide you through preparing this colorful dish, offering tips, variations, and everything you need to know to create a memorable meal.

Why You’ll Love This Recipe:

  • Flavorful and Refreshing: Combines the sweetness of pineapple with savory chicken and tangy lime.
  • Quick and Easy: Ready in under 30 minutes, ideal for busy schedules.
  • Healthy and Balanced: Loaded with fresh vegetables, lean protein, and wholesome quinoa.
  • Perfect for Various Occasions: Great for family meals, picnics, or gatherings with friends.
  • Adaptable: Easily customizable for different dietary preferences and tastes.

Ingredients:

  • 1 large Chicken breast
  • 1/2 Avocado
  • 1/2 cup Cherry tomatoes
  • 2 tbsp Cilantro, chopped
  • 2 Garlic cloves, minced
  • 1/4 tsp Ginger powder
  • Zest of 1 Lime
  • 1/4 tsp Onion powder
  • 3/4 cup Fresh pineapple pieces
  • 1/2 Red onion, thinly sliced
  • 4 cups Romaine lettuce, chopped
  • 1/3 cup Light coconut milk
  • 1/2 tsp Honey
  • 1 1/2 tbsp Lime juice
  • 1 tbsp Tamari sauce (gluten-free soy sauce)
  • 1 1/2 cups Cooked quinoa
  • Black pepper, to taste
  • 1/4 tsp Paprika
  • 1/2 tsp Salt
  • 3 tbsp Olive oil
  • 1/4 tsp Cumin
  • 1/4 cup Fresh pineapple juice

Kitchen Equipment Needed:

  • Large skillet or grill pan
  • Mixing bowls
  • Chef’s knife and cutting board
  • Citrus zester
  • Whisk
  • Measuring spoons and cups

Directions:

  1. Preheat and Prepare:
    • Preheat your grill or skillet over medium-high heat.
    • Season chicken breast with salt, pepper, paprika, and cumin.
  2. Main Cooking Steps:
    • Grill chicken until fully cooked, about 6-7 minutes per side. Let it rest before slicing.
  3. Prepare Dressing:
    • In a bowl, whisk together coconut milk, lime juice, honey, tamari sauce, and fresh pineapple juice. Set aside.
  4. Assemble Salad:
    • In a large salad bowl, combine chopped romaine lettuce, cherry tomatoes, red onion slices, fresh pineapple pieces, avocado slices, and cilantro.
    • Add minced garlic, ginger powder, onion powder, and lime zest. Toss gently to mix.
  5. Final Steps:
    • Slice grilled chicken breast and arrange on top of the salad.
    • Drizzle the coconut-lime dressing over the salad and toss to coat evenly.

Tips and Variations:

  • Vegetarian Option: Substitute chicken with grilled tofu or tempeh.
  • Gluten-Free: Ensure tamari sauce is gluten-free.
  • Spicy Twist: Add diced jalapeños or red pepper flakes for heat.
  • Meal Prep: Cook chicken and quinoa ahead of time for quicker assembly.

Storing Leftovers:

Store leftover salad in an airtight container in the refrigerator. The salad will keep well for up to 2 days. To maintain freshness, store dressing separately and toss before serving.

Food and Drink Pairings:

  • Side Dishes: Serve with garlic breadsticks or Hawaiian rolls.
  • Beverages: Pair with a refreshing pineapple-mint mojito or iced green tea.

Frequently Asked Questions:

  • Can I freeze this salad? No, salads with fresh vegetables and dressing do not freeze well.
  • How do I know when the chicken is cooked? Use a meat thermometer; chicken should reach an internal temperature of 165°F (75°C).

Call to Action:

Indulge in the flavors of Hawaii with this vibrant and satisfying Hawaiian Chicken Salad. Whether you’re planning a family dinner or a casual get-together, this recipe promises to delight with every bite. Try it today and bring a taste of the tropics to your table!

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