Description
This Gluten-Free Hawaiian Chicken Salad combines juicy marinated chicken breast with sweet seared pineapple and a refreshing lime cilantro dressing. Featuring fresh romaine lettuce, creamy avocado, cherry tomatoes, and protein-rich quinoa, it offers a vibrant, tropical-inspired meal that’s both healthy and flavorful.
Ingredients
Scale
Marinade
- 1/3 cup light coconut milk (canned)
- 1/4 cup fresh pineapple juice
- Zest of 1 lime
- 1 tbsp gluten-free tamari sauce
- 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
- 1/2 tbsp olive oil
- 1 large chicken breast, halved horizontally
Salad
- 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 (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 the Chicken: Combine all the marinade ingredients in a bowl, add the chicken breasts, and coat thoroughly. Cover and refrigerate to marinate for at least 3 hours, preferably overnight, to infuse the flavors deeply.
- Prepare the Dressing: In a jar or small bowl, combine lime juice, olive oil, chopped cilantro, honey or maple syrup, salt, and pepper. Shake or whisk well and allow it to rest for at least 15 minutes for the flavors to meld.
- Cook the Chicken: Heat olive oil in a non-stick skillet over high heat. Remove chicken from marinade and cook for about 3 minutes per side until golden brown and fully cooked through. Once cooked, set aside and let rest for 5 minutes before slicing to retain juices.
- Sear the Pineapple: Using the same skillet, add the pineapple pieces and sear each side for 2-3 minutes until caramelized and golden, enhancing their sweetness and texture.
- Assemble the Salad: On a large serving platter or bowl, arrange chopped romaine lettuce, sliced avocado, thinly sliced red onion, halved cherry tomatoes, and cooked quinoa. Top with sliced cooked chicken and the seared pineapple chunks.
- Serve: Drizzle the lime cilantro dressing evenly over the assembled salad and gently toss or serve topped. Serve immediately to enjoy the fresh flavors and textures.
Notes
- Marinating the chicken overnight intensifies the tropical flavors but a minimum of 3 hours works well if short on time.
- Maple syrup is a great vegan substitute for honey in the dressing.
- Use gluten-free tamari to keep this recipe entirely gluten-free and safe for those with gluten sensitivities.
- Quinoa adds a nutritious, protein-rich alternative to rice while maintaining gluten-free status.
- Allow cooked chicken to rest before slicing to keep it juicy and tender.
