Hawaiian Chicken Salad with Coconut Lime Cilantro Rice Recipe
This vibrant Hawaiian Chicken Salad features juicy marinated chicken breast, fresh pineapple, and a colorful array of vegetables, all brought together with a zesty coconut lime cilantro dressing. Perfectly balanced with sweet and savory flavors, this salad is a refreshing and satisfying meal that evokes the tropical tastes of Hawaii.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes (including marinating time)
- Yield: Serves 2
- Category: Salad
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Halal
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
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: Mix together all the marinade ingredients in a bowl, ensuring they are well combined. Add the chicken breasts and coat thoroughly. Cover and refrigerate for a minimum of 3 hours, preferably overnight, to allow the flavors to deepen.
- Prepare the dressing: Combine all dressing ingredients in a jar, shake vigorously, and set aside for at least 15 minutes. This resting time helps blend the flavors and enhances the taste.
- Cook the chicken: Heat 1/2 tablespoon olive oil in a non-stick skillet over high heat or prepare a BBQ grill. Add the marinated chicken and cook for about 3 minutes on each side, or until each side is golden brown and the chicken is cooked through. Remove the chicken, cover loosely with foil, and let it rest for 5 minutes before slicing thickly.
- Sear pineapple and corn: In the same skillet, add the pineapple pieces and corn. Cook over medium-high heat until they develop a golden sear, enhancing their sweetness and texture.
- Assemble the salad: On a serving platter, arrange the chopped lettuce, avocado wedges, finely sliced red onion, halved cherry tomatoes, shredded carrot, seared pineapple and corn, and coconut lime cilantro rice. Top with the sliced chicken breasts, drizzle the prepared dressing over the salad, and serve immediately. Enjoy the tropical flavors and imagine you’re in Hawaii!
Notes
- For best flavor, marinate the chicken overnight.
- You can prepare the Coconut Lime Cilantro Rice separately ahead of time to save cooking time.
- If you prefer a spicier salad, add a dash of chili flakes to the marinade or dressing.
- Use fresh pineapple if available for an even fresher taste.
- To make the dish gluten-free, ensure soy sauce is gluten-free or substitute with tamari.
Keywords: Hawaiian Chicken Salad, tropical salad, coconut lime chicken, pineapple salad, cilantro rice, healthy chicken salad
