Hawaiian Chicken Salad
A giant salad loaded with the tropical flavours of Hawaii! This recipe is based on the marinade for these Hawaiian Chicken Skewers I shared a few weeks ago - see note 1 for how to REUSE the marinade for this recipe. This recipe also uses leftover Coconut Lime Cilantro/Coriander Rice that I shared as a side for the skewers.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Marinade ((Note 1):)
- 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 EACH onion powder (, cumin, paprika, ginger powder, 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 ((Note 2))
- Dressing:
- 1 1/2 tbsp lime juice
- 2 1/2 tbsp olive oil
- 2 tbsp finely chopped cilantro/coriander
- 1/2 garlic minced
- 1/2 tsp sugar or honey
- 1/4 tsp salt
- Black pepper
Instructions
- 1
Mix together Marinade ingredients, marinate chicken for minimum 3 hours, preferably overnight.
- 2
Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.
- 3
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.
- 4
Sear 1/2 cup pineapple pieces and corn in the skillet until golden.
- 5
Pile salad ingredients on a platter and top with sliced chicken. Drizzle over Dressing. Serve and pretend you're in Hawaii!