Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan
Hawaiian Chicken Salad is a refreshing, tropical-inspired dish packed with protein, healthy fats, and fresh ingredients. It’s easy to make, gluten-free, and can be customized to fit various dietary needs, making it perfect for meal prep or a healthy, satisfying meal.
Ingredients
Marinade:
- 1/3 cup light coconut milk canned
- 1/4 cup fresh pineapple juice
- 1 tbsp gluten-free tamari 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 or to taste
Chicken & Salad:
- 1/2 tbsp olive oil
- 1 large chicken breast halved horizontally
- 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 as a 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 Chicken: In a bowl, combine all the marinade ingredients. Add the chicken and let it marinate for at least 3 hours, preferably overnight.
- Prepare Dressing: In a jar, combine all the dressing ingredients. Shake well and let it sit for at least 15 minutes to allow the flavors to blend.
- Cook Chicken: Heat oil in a non-stick skillet over high heat. Add the marinated chicken and cook each side for about 3 minutes, or until golden brown. Remove from the skillet, cover loosely with foil, and let it rest for 5 minutes before slicing it thickly.
- Sear Pineapple: In the same skillet, sear the pineapple pieces until they turn golden brown.
- Assemble Salad: On a platter, arrange the lettuce, avocado, onion, tomatoes, and quinoa. Top with sliced chicken, seared pineapple, or any other fruit you prefer.
- Serve: Drizzle the dressing over the salad and serve. Enjoy!