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Hawaiian Chicken Salad

Tropical Hawaiian Chicken Salad for a Fresh Flavor Escape

This Hawaiian Chicken Salad is a delightful escape with marinated chicken, creamy avocado, and a zesty cilantro-lime dressing, making it perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Hawaiian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 cup Coconut Milk Use from a can for easy access.
  • 1/2 cup Pineapple Juice Remember to save pineapple pieces for the salad.
  • 1/4 cup Soy Sauce Offers umami flavor.
  • 2 cloves Garlic Minced.
  • 1 tablespoon Lime Zest Brightens the marinade.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Ginger Powder
  • 1 teaspoon Salt
  • 2 tablespoons Olive Oil For cooking.
For the Salad
  • 2 pieces Chicken Breast Marinated and grilled for juiciness.
  • 1 cup Corn Fresh or canned.
  • 4 cups Lettuce Provides a crunchy base.
  • 1 piece Avocado Sliced.
  • 1/2 cup Red Onion Diced.
  • 1 cup Cherry Tomatoes Halved.
  • 1 piece Carrot Shredded.
For the Base
  • 2 cups Coconut Lime Cilantro Rice Can be swapped with regular rice.
For the Dressing
  • 1/4 cup Lime Juice Zesty finish.
  • 1/4 cup Olive Oil Good quality preferred.
  • 1/4 cup Cilantro Chopped.
  • 1 clove Garlic Minced.
  • 1 tablespoon Sugar or Honey To balance acidity.
  • 1 to taste Salt
  • 1 to taste Pepper

Equipment

  • Mixing bowl
  • Skillet
  • Jar for Dressing
  • platter

Method
 

Marinating the Chicken
  1. In a mixing bowl, combine coconut milk, pineapple juice, soy sauce, minced garlic, lime zest, and seasonings. Whisk until smooth. Submerge chicken breast in the marinade. Cover and refrigerate for at least 3 hours.
Preparing the Dressing
  1. Mix lime juice, olive oil, chopped cilantro, minced garlic, and sugar or honey in a jar. Season with salt and pepper to taste. Seal and shake vigorously.
Cooking the Chicken
  1. Heat a skillet over medium-high heat and add olive oil. Cook marinated chicken breasts for about 3-4 minutes on each side until golden brown.
Searing Pineapple and Corn
  1. In the same skillet, add pineapple pieces and corn. Sear for about 2-3 minutes until caramelized.
Assembling the Salad
  1. On a large platter, create a bed of lettuce, layer avocado, red onion, cherry tomatoes, shredded carrots, and seared pineapple and corn. Top with sliced chicken and drizzle the dressing.

Nutrition

Serving: 1saladCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 10gVitamin A: 1500IUVitamin C: 35mgCalcium: 50mgIron: 2mg

Notes

Marinate longer for deeper flavors; serve chilled for the best taste.

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