Description
This Hawaiian Chicken Salad with Coconut Lime Cilantro Rice is a tropical-inspired dish featuring marinated and seared chicken breast paired with coconut-infused rice, fresh vegetables, and a tangy lime-cilantro dressing. The salad combines sweet caramelized pineapple and corn with crisp lettuce, avocado, and vibrant herbs, providing a refreshing and flavorful meal perfect for a quick, healthy lunch or light dinner.
Ingredients
Scale
Marinade & Chicken
- 1/3 cup coconut milk
- 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
- 1/2 tbsp olive oil
- 1 large chicken breast, halved horizontally
Salad Components
- 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 (prepared)
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
- Prepare Marinade: In a bowl, combine coconut milk, pineapple juice, tomato sauce, soy sauce, lime zest, minced garlic, onion powder, cumin, paprika, ginger powder, and salt. Mix well.
- Marinate Chicken: Place halved chicken breast in the marinade. Cover and refrigerate for at least 3 hours, preferably overnight, to allow flavors to penetrate the meat.
- Make Dressing: In a jar, shake together lime juice, olive oil, chopped cilantro, minced garlic, sugar or honey, salt, and black pepper. Set aside for at least 15 minutes to meld flavors.
- Cook Chicken: Heat 1/2 tablespoon olive oil in a non-stick skillet over high heat or preheat a BBQ grill. Add marinated chicken and sear each side for about 3 minutes or until golden and fully cooked. Remove chicken from heat, loosely cover with foil, and let rest for 5 minutes.
- Slice Chicken: After resting, slice the chicken thickly for serving.
- Sear Pineapple and Corn: Using the same skillet, add the pineapple pieces and corn. Sear until golden and lightly caramelized, enhancing their sweetness and texture.
- Assemble Salad: On a large platter, layer the chopped lettuce, avocado wedges, sliced red onion, halved cherry tomatoes, shredded carrot, and prepared Coconut Lime Cilantro Rice.
- Add Protein and Toppings: Top the salad ingredients with the sliced chicken, then scatter the seared pineapple and corn evenly on top.
- Dress Salad: Drizzle the prepared lime-cilantro dressing evenly over the assembled salad.
- Serve: Serve the vibrant Hawaiian Chicken Salad immediately to enjoy the fresh, tropical flavors.
Notes
- For best flavor, marinate the chicken overnight if time permits.
- Use fresh lime zest and juice for the most vibrant taste.
- The Coconut Lime Cilantro Rice can be prepared ahead of time and chilled.
- If soy sauce is a concern, substitute with tamari for a gluten-free option.
- This recipe is easily adaptable to grilling the chicken instead of stovetop searing.
- Adjust the sweetness of the dressing by adding more or less sugar/honey according to taste.
- Leftover salad components can be stored separately and assembled fresh before serving.
