Cooked - Hawaiian Chicken Salad

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Hawaiian Chicken Salad

2.0

Marinade ((Note 1):)

⅓ cup coconut milk ((from a can))

¼ 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)

¼ tsp EACH onion powder (, cumin, paprika, ginger powder, salt)

Chicken & Salad:

½ tbsp olive oil

1 large chicken breast (, halved horizontally)

½ cup corn

½ - ¾ cup pineapple pieces ((from can))

6 cups chopped lettuce

½ avocado (, cut into wedges)

½ red onion (, finely sliced)

½ cup cherry tomatoes (, halved)

1 small carrot, finely shredded

1 ½ cups Coconut Lime Cilantro / Coriander Rice ((Note 2))

Dressing:

1 ½ tbsp lime juice

2 ½ tbsp olive oil

2 tbsp finely chopped cilantro/coriander

½ garlic minced

½ tsp sugar or honey

¼ tsp salt

Black pepper

Mix together Marinade ingredients, marinate chicken for minimum 3 hours, preferably overnight.
Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.
Heat oil in a non stick skillet over high heat (or BBQ). Add chicken and cook each side for 3 minutes or until golden. Remove and cover loosely with foil for 5 minutes, then slice thickly.
Sear ½ cup pineapple pieces and corn in the skillet until golden.
Pile salad ingredients on a platter and top with sliced chicken. Drizzle over Dressing. Serve and pretend you're in Hawaii!

Course🍽️Main Course

Diets🌾Gluten-free...

Category🥗Salad

CuisineHawaiian

Occasions🍗Barbecue🏞️Picnic🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 46 weeks ago

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