Hawaiian Chicken Salad
User Reviews
5
Hawaiian Chicken Salad
Description
This salad begins with chicken breast marinated in a mixture of coconut milk, pineapple juice, tomato sauce, soy sauce, lime zest, garlic, and various spices, then cooked until golden and tender. The marinade adds a tropical and slightly tangy flavor that infuses the chicken. The salad includes fresh elements such as chopped lettuce, avocado wedges, finely sliced red onion, halved cherry tomatoes, shredded carrot, pineapple pieces, and corn seared until golden.
The lime juice, olive oil, chopped cilantro, garlic, sugar, salt, and pepper dressing is shaken together and drizzled over the assembled salad, bringing brightness and herbaceous notes. This salad can be served with rice on the side or incorporate coconut lime cilantro rice for a more complete meal. It combines sweet, savory, and fresh textures in each bite.
The marinade can be prepared ahead and reused within 24 hours for different chicken preparations but should be discarded afterward. The salad is ideal for warm days or when a tropical-inspired dish is desired, and it yields about three servings.
Ingredients
- Marinade (Note 1):
- 1/3 cup coconut milk (from a can)
- 1/4 cup pineapple juice (from can, save pineapple pieces)
- 1 tbsp tomato sauce aka ketchup
- 1 tbsp soy sauce
- lime zest of 1
- 2 garlic minced, cloves
- 1/4 tsp onion powder cumin, paprika, ginger powder, salt, each
- Chicken & Salad:
- 1/2 tbsp olive oil
- 1 chicken breast halved horizontally, large
- 1/2 cup corn
- 1/2 - 3/4 cup pineapple from can, pieces
- 4 - 6 cups lettuce chopped
- 1/2 avocado , cut into wedges
- 1/2 red onion , finely sliced
- 1/2 cup cherry tomato halved
- 1 carrot small, finely shredded
- 1 - 1 1/2 cups rice Note 2, with coconut lime cilantro/coriander
- DRESSING:
- 1 1/2 tbsp lime juice
- 2 1/2 tbsp olive oil
- 2 tbsp cilantro finely chopped, aka coriander
- 1/2 garlic minced
- 1/2 tsp sugar or honey
- 1/4 tsp salt
- black pepper
Instructions
- 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 1/2 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 marinade used for this salad can be recycled for Hawaiian Chicken Skewers within a 48-hour period but must be discarded afterward for safety.
- If coconut lime cilantro rice is not available, plain cooked white rice can be served alongside with extra dressing poured over it for flavor.
- Nutritional values are calculated per serving assuming three servings total and include plain white rice as a side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-3
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Serving | 346g | |
| Calories | 494cal | 25% |
| Carbohydrates | 35.5g | 12% |
| Protein | 36g | 72% |
| Fat | 24.7g | 38% |
| Saturated Fat | 3.5g | 18% |
| Polyunsaturated Fat | 21.2g | 125% |
| Cholesterol | 86mg | 29% |
| Sodium | 868mg | 36% |
| Fiber | 4.5g | 18% |
| Sugar | 9.2g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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