Description
This vibrant Hawaiian Chicken Salad combines tender marinated chicken with fresh tropical ingredients like pineapple, avocado, and cilantro-infused rice. The dish is brightened with a tangy lime and coconut dressing, making it a refreshing and flavorful meal perfect for warm days or anytime you crave a taste of the islands.
Ingredients
Scale
Marinade
- 1/3 cup coconut milk (from a can)
- 1/4 cup pineapple juice (from can, save pineapple pieces)
- 1 tbsp tomato sauce/ketchup
- 1 tbsp soy sauce
- Zest of 1 lime
- 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
Chicken & Salad
- 1/2 tbsp olive oil
- 1 large chicken breast, halved horizontally
- 1/2 cup corn
- 1/2 – 3/4 cup pineapple pieces (from can)
- 4 – 6 cups chopped lettuce
- 1/2 avocado, cut into wedges
- 1/2 red onion, finely sliced
- 1/2 cup cherry tomatoes, halved
- 1 small carrot, finely shredded
- 1 – 1 1/2 cups Coconut Lime Cilantro / Coriander Rice (see note 2)
Dressing
- 1 1/2 tbsp lime juice
- 2 1/2 tbsp olive oil
- 2 tbsp finely chopped cilantro/coriander
- 1/2 garlic clove, minced
- 1/2 tsp sugar or honey
- 1/4 tsp salt
- Black pepper to taste
Instructions
- Marinate the Chicken: In a bowl, combine all marinade ingredients thoroughly. Place the chicken halves into the marinade and refrigerate for a minimum of 3 hours, ideally overnight to deepen the flavors.
- Prepare the Dressing: In a jar or small bowl, shake or whisk together lime juice, olive oil, chopped cilantro, minced garlic, sugar or honey, salt, and black pepper. Set aside for at least 15 minutes to allow the flavors to meld.
- Cook the Chicken: Heat olive oil in a non-stick skillet over high heat (or use a BBQ grill if preferred). Add the marinated chicken and sear each side for about 3 minutes until golden brown and cooked through. Remove the chicken and cover loosely with foil for 5 minutes to rest, then slice thickly.
- Sear Pineapple and Corn: In the same skillet, add the pineapple pieces and corn. Cook until golden and slightly caramelized, about 3-4 minutes, stirring occasionally.
- Assemble the Salad: On a large serving platter or bowl, arrange the chopped lettuce, sliced avocado, red onion, cherry tomatoes, shredded carrot, and coconut lime cilantro rice. Top with the sliced chicken and seared pineapple and corn.
- Dress and Serve: Drizzle the prepared dressing evenly over the salad. Serve immediately and enjoy a tropical taste of Hawaii!
Notes
- Note 1: Marinating the chicken overnight enhances the flavor and tenderness.
- Note 2: Coconut Lime Cilantro Rice can be prepared separately by cooking rice with coconut milk and lime zest, then mixing in chopped cilantro for added aroma.
- Use fresh lime juice for the best vibrant flavor in both marinade and dressing.
- If you prefer, grill the chicken instead of pan-searing for a smoky flavor.
- Adjust the sugar or honey in the dressing to balance acidity to your taste.
