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Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan

Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan

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Experience a burst of tropical flavors with our Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan. This vibrant and nutritious salad combines marinated chicken, juicy pineapple, and a colorful medley of fresh vegetables, making it an ideal choice for summer picnics, quick lunches, or light dinners. Not only is it gluten-free, but it also boasts a nutrient-dense profile with protein-packed chicken and wholesome quinoa. Ready in under 35 minutes, this easy-to-make dish will transport your taste buds to a sunny island paradise.

Ingredients

Scale
  • 1/3 cup light coconut milk
  • 1/4 cup fresh pineapple juice
  • 1 tbsp gluten-free tamari sauce
  • Zest of 1 lime
  • 2 garlic cloves
  • 1/4 tsp onion powder
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp ginger powder
  • 1/4 tsp salt
  • 1 large chicken breast
  • 3/4 cup fresh pineapple pieces
  • 6 cups chopped romaine lettuce
  • 1/2 avocado
  • 1/2 red onion
  • 1/2 cup cherry tomatoes
  • 1 1/2 cups cooked quinoa
  • 1 1/2 tbsp lime juice
  • 2 1/2 tbsp olive oil
  • 2 tbsp finely chopped cilantro
  • 1/2 tsp honey
  • 1/4 tsp salt
  • Black pepper

Instructions

  1. Marinate the chicken breast in coconut milk, pineapple juice, tamari sauce, lime zest, garlic, onion powder, cumin, paprika, ginger powder, and salt for at least 3 hours or overnight.
  2. Prepare the dressing by shaking together lime juice, olive oil, cilantro, honey, salt, and black pepper in a jar.
  3. Heat olive oil in a skillet over high heat and cook the marinated chicken until golden brown on each side. Allow to rest before slicing.
  4. Sear the fresh pineapple pieces in the same skillet until golden.
  5. Assemble the salad by layering romaine lettuce with avocado slices, red onion, cherry tomatoes, cooked quinoa, sliced chicken breast, and seared pineapple.
  6. Drizzle with dressing just before serving.

Nutrition