Description
A vibrant and refreshing gluten-free Hawaiian chicken salad featuring marinated pan-seared chicken breast, sweet seared pineapple, fresh vegetables, and a zesty lime cilantro dressing. This healthy salad combines tropical flavors with nutritious ingredients like quinoa, avocado, and romaine for a satisfying meal that’s perfect for lunch or dinner.
Ingredients
Scale
Marinade
- 1/3 cup light coconut milk (canned)
- 1/4 cup fresh pineapple juice
- Zest of 1 lime
- 1 tbsp gluten-free tamari sauce
- 2 garlic cloves, minced
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp ginger powder
- 1/4 tsp salt (or to taste)
- 1/2 tbsp olive oil
- 1 large chicken breast, halved horizontally
Salad
- 3/4 cup fresh pineapple pieces
- 6 cups chopped romaine lettuce
- 1/2 avocado, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1 1/2 cups cooked quinoa (gluten-free substitute for rice)
Dressing
- 1 1/2 tbsp lime juice
- 2 1/2 tbsp olive oil
- 2 tbsp finely chopped cilantro
- 1/2 tsp honey (or maple syrup for a vegan option)
- 1/4 tsp salt
- Black pepper, to taste
Instructions
- Marinate the Chicken: Combine all the marinade ingredients in a bowl and add the chicken breast halves. Cover and refrigerate for at least 3 hours, preferably overnight, allowing the chicken to absorb the tropical and savory flavors.
- Prepare the Dressing: In a jar, mix the lime juice, olive oil, chopped cilantro, honey (or maple syrup), salt, and black pepper. Shake well and let it sit for at least 15 minutes to meld the flavors together.
- Cook the Chicken: Heat olive oil in a non-stick skillet over high heat. Add the marinated chicken pieces and cook for about 3 minutes on each side, until the exterior is golden brown and the chicken is cooked through. Remove from heat and let the chicken rest for 5 minutes before slicing it thinly.
- Sear the Pineapple: Using the same skillet, add the fresh pineapple pieces and sear them on each side for 2-3 minutes until they develop a caramelized golden color, enhancing their sweetness and flavor.
- Assemble the Salad: On a large platter or individual plates, layer the chopped romaine lettuce, sliced avocado, thinly sliced red onion, halved cherry tomatoes, and cooked quinoa. Top the salad with the sliced chicken breast and seared pineapple pieces.
- Serve: Drizzle the prepared lime cilantro dressing evenly over the entire salad. Toss gently to combine all ingredients, then serve immediately to enjoy the fresh and vibrant flavors at their best.
Notes
- For a vegan version, replace chicken with grilled tofu or tempeh and use maple syrup instead of honey in the dressing.
- Quinoa is used as a gluten-free substitute for rice, adding protein and fiber to the salad.
- Marinating the chicken overnight boosts flavor and tenderness, but 3 hours is sufficient for good taste.
- To save time, quinoa can be cooked ahead of time and stored in the refrigerator.
- Adjust salt and pepper in the dressing according to taste preferences.
- Leftover salad components can be stored separately to retain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Hawaiian
