Busy moms know that mealtime can be a challenge. You want something healthy, delicious, and quick. That’s where this Hawaiian Chicken Salad comes in. Bursting with flavors from the tropics, this dish is not only gluten-free but also fits well with a whole health flexi-plan. It’s perfect for family dinners or lunches, making it a go-to recipe for your weeknight meals.
Why You Will Love This Recipe
This Hawaiian Chicken Salad checks all the boxes for a family-friendly meal. It brings together tender chicken, sweet pineapple, and fresh vegetables for a delightful mix of flavors. The prep is minimal, so you won’t have to spend hours in the kitchen. Plus, kids love the tropical flavors, making it an easy win for family dinners. The salad serves well for lunch or dinner, and its comforting ingredients make it a perfect meal choice.
How to Make Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan
Ingredients
- 1/3 cup light coconut milk
- 1/4 cup fresh pineapple juice
- 1 tbsp gluten-free tamari sauce
- Zest of 1 lime
- 2 garlic cloves
- 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
- 3/4 cup fresh pineapple pieces
- 6 cups chopped romaine lettuce
- 1/2 avocado
- 1/2 red onion
- 1/2 cup cherry tomatoes
- 1 1/2 cups cooked quinoa
- 1 1/2 tbsp lime juice
- 2 1/2 tbsp olive oil
- 2 tbsp finely chopped cilantro
- 1/2 tsp honey
- 1/4 tsp salt
- Black pepper
Directions
- Marinate Chicken: Combine marinade ingredients and marinate chicken for a minimum of 3 hours, preferably overnight.
- Prepare Dressing: Shake dressing ingredients together in a jar and set aside for at least 15 minutes.
- Cook Chicken: Heat oil in a non-stick skillet over high heat. Add chicken and cook each side for about 3 minutes or until golden. Remove, cover loosely with foil for 5 minutes, then slice thickly.
- Sear Pineapple: In the same skillet, sear pineapple pieces until golden.
- Assemble Salad: Arrange lettuce, avocado, onion, tomatoes, and quinoa on a platter. Top with sliced chicken, seared pineapple or your favorite fruit. Have fun!
- Serve: Drizzle over the dressing and serve.
Hawaiian Chicken Salad
A quick and healthy Hawaiian Chicken Salad bursting with tropical flavors, perfect for family dinners and lunches.
- Total Time: 195 minutes
- Yield: 4 servings 1x
Ingredients
- 1/3 cup light coconut milk
- 1/4 cup fresh pineapple juice
- 1 tbsp gluten-free tamari sauce
- Zest of 1 lime
- 2 garlic cloves
- 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
- 3/4 cup fresh pineapple pieces
- 6 cups chopped romaine lettuce
- 1/2 avocado
- 1/2 red onion
- 1/2 cup cherry tomatoes
- 1 1/2 cups cooked quinoa
- 1 1/2 tbsp lime juice
- 2 1/2 tbsp olive oil
- 2 tbsp finely chopped cilantro
- 1/2 tsp honey
- 1/4 tsp salt
- Black pepper
Instructions
- Marinate Chicken: Combine marinade ingredients and marinate chicken for a minimum of 3 hours, preferably overnight.
- Prepare Dressing: Shake dressing ingredients together in a jar and set aside for at least 15 minutes.
- Cook Chicken: Heat oil in a non-stick skillet over high heat. Add chicken and cook each side for about 3 minutes or until golden. Remove, cover loosely with foil for 5 minutes, then slice thickly.
- Sear Pineapple: In the same skillet, sear pineapple pieces until golden.
- Assemble Salad: Arrange lettuce, avocado, onion, tomatoes, and quinoa on a platter. Top with sliced chicken, seared pineapple or your favorite fruit. Have fun!
- Serve: Drizzle over the dressing and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Consider using pre-cooked rotisserie chicken for quicker prep.
- Prep Time: 180 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Chilling, Cooking
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
How to Serve
This salad is delightful on its own but consider pairing it with a slice of gluten-free bread or some crunchy tortilla chips for added texture. You can also create fun, interactive meal options by letting family members assemble their salads at the table. It makes mealtime more engaging for kids and allows for customization.
How to Store
Store any leftover Hawaiian Chicken Salad in an airtight container in the fridge for up to 3 days. If you have leftover chicken, it reheats beautifully in the microwave or quickly in a skillet. Just be sure to add a splash of water or a bit of olive oil to keep the chicken moist.
Tips and Variations
- If you’re short on time, use pre-cooked rotisserie chicken to save on cooking time.
- Swap the quinoa for brown rice or farro for different textures.
- Experiment with your favorite fruits: mango or kiwi adds a unique twist!
- Make it vegan by omitting the chicken and adding chickpeas for protein.
FAQs
Can I make this salad in advance?
Yes, you can prepare the chicken and dressing ahead of time. Just assemble the salad just before serving to keep the greens fresh.
What can I use instead of tamari?
You can substitute with soy sauce if gluten isn’t a concern. For a gluten-free option, stick with tamari.
Can I freeze this salad?
It’s best not to freeze the salad as the fresh ingredients don’t hold up well in the freezer. However, you can freeze the marinated chicken separately.
Conclusion
This Hawaiian Chicken Salad is a fantastic addition to your recipe collection. Quick, healthy, and delicious, it promises to please the whole family. Give it a try, and don’t forget to save the recipe for those busy weeknights when you need an easy and comforting meal. Enjoy your cooking journey!
