Hawaiian Chicken Salad
A vibrant and nutritious salad featuring marinated grilled chicken, juicy pineapples, and colorful vegetables, perfect for any occasion.
Ingredients
For the chicken marinade
- 2 pieces boneless, skinless chicken breasts Choose fresh, moist chicken breasts.
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce Use gluten-free soy sauce for a gluten-free option.
For the dressing
- 3 tablespoons olive oil
- 1 each lime, zest and juice Brightens the flavors of the salad.
Main salad ingredients
- 1 cup cubed fresh pineapple Fresh pineapple is recommended for best flavor.
- 4 cups mixed greens (spinach, kale, arugula, etc.)
- 1 each avocado, sliced Choose a ripe avocado.
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cup cooked quinoa Pre-cook the quinoa for convenience.
Instructions
Marinade preparation
- In a medium-sized bowl, combine salt, black pepper, and garlic powder.
- Coat the chicken with the seasoning mixture and drizzle with soy sauce.
- Let the chicken marinate for at least 3 hours, preferably overnight.
Dressing preparation
- In a small jar, mix olive oil, lime zest, and lime juice.
- Let it sit for 15 minutes to allow the flavors to meld.
Cooking the chicken
- Heat a skillet over medium-high heat and add olive oil if necessary.
- Cook the marinated chicken for about 3 minutes on each side or until golden brown and reaching an internal temperature of 165°F.
- Let the chicken rest for a few minutes before slicing into thin strips.
Searing the pineapple and assembling the salad
- In the same skillet, add the cubed pineapple and sear for a few minutes until golden.
- In a large serving bowl, layer the mixed greens, then add avocado, cherry tomatoes, red onion, quinoa, sliced chicken, and seared pineapple.
- Drizzle the dressing over the salad and toss gently to combine all ingredients.
Notes
For added crunch, consider adding nuts or seeds. Store components separately if keeping leftovers for freshness.