Escape to the islands with this vibrant Hawaiian Chicken Salad! Packed with fresh pineapple, juicy chicken, and a zesty coconut-lime dressing, this gluten-free dish is a perfect balance of sweet, savory, and tangy flavors. Ready in just 30 minutes, it’s an ideal meal for a quick lunch or a light dinner.

Serves: 2-3
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

• 1 large chicken breast
• ½ avocado, diced
• ½ cup cherry tomatoes, halved
• 2 tbsp chopped cilantro
• 2 garlic cloves, minced
• ¼ tsp ginger powder
• Zest of 1 lime
• ¼ tsp onion powder
• ¾ cup fresh pineapple pieces
• ½ red onion, thinly sliced
• 4 cups romaine lettuce, chopped
• ⅓ cup light coconut milk
• ½ tsp honey
• 1 ½ tbsp lime juice
• 1 tbsp tamari sauce (gluten-free soy sauce)
• 1 ½ cups cooked quinoa
• Black pepper, to taste
• ¼ tsp paprika
• ½ tsp salt
• 3 tbsp olive oil
• ¼ tsp cumin
• ¼ cup fresh pineapple juice

Instructions

1. Cook the Chicken: Season the chicken breast with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for 6-8 minutes per side until golden brown and fully cooked. Let it rest for a few minutes, then slice into thin strips.
2. Prepare the Salad Base: In a large bowl, toss together the romaine lettuce, cherry tomatoes, avocado, cilantro, minced garlic, ginger powder, lime zest, onion powder, red onion, and pineapple pieces.
3. Make the Dressing: In a small bowl, whisk together the coconut milk, honey, lime juice, tamari sauce, and remaining olive oil. Season with salt and pepper to taste. Adjust sweetness or acidity as desired.
4. Add Quinoa: Mix the cooked quinoa into the salad bowl with the other ingredients.
5. Toss the Salad: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
6. Garnish: Sprinkle with cumin for a warm, aromatic finish.
7. Serve: Divide the salad into bowls and drizzle each portion with fresh pineapple juice for a tropical burst.

Tips for Success

• Make it Quick: Use pre-cooked quinoa or rotisserie chicken to cut down on prep time.
• Customize: Swap chicken for grilled shrimp or tofu for a different protein twist.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Keep dressing separate to maintain freshness.

Enjoy this refreshing Hawaiian Chicken Salad as a wholesome meal that brings the taste of the tropics to your table! 🌴

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Note: For the best experience, use fresh pineapple for both the salad and juice to enhance the tropical flavor.