Description
A vibrant and tropical Chicken Salad layered with a tangy coconut and pineapple marinade, seared chicken breast, fresh pineapple and corn, complemented by crisp lettuce, avocado, cherry tomatoes, and a zesty coconut lime cilantro dressing. Perfect for a quick, refreshing meal that transports you to a Hawaiian getaway.
Ingredients
Marinade
- 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
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
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 and marinate the halved chicken breast in this mixture for at least 3 hours, preferably overnight, to infuse the flavors.
- Make Dressing: Shake together lime juice, olive oil, chopped cilantro, minced garlic, sugar or honey, salt, and black pepper in a jar. Set aside to allow the flavors to meld for at least 15 minutes before serving.
- Cook Chicken: Heat 1/2 tablespoon olive oil in a non-stick skillet over high heat or prepare a BBQ grill. Add the marinated chicken and sear each side for about 3 minutes or until golden and fully cooked. Remove from heat and loosely cover with foil. Let rest for 5 minutes, then slice thickly.
- Sear Pineapple and Corn: In the same skillet, add the pineapple pieces and corn. Sear them until golden and slightly caramelized to enhance their sweetness and texture.
- Assemble Salad: On a large platter, layer chopped lettuce, avocado wedges, sliced red onion, halved cherry tomatoes, shredded carrot, and 1 to 1 1/2 cups of prepared Coconut Lime Cilantro Rice. Top with the sliced chicken, then scatter the seared pineapple and corn on top. Drizzle the prepared dressing evenly over the salad.
- Serve: Enjoy your vibrant Chicken Salad immediately, imagining you’re savoring the flavors of Hawaii in every bite.
Notes
- Marinating the chicken overnight enhances the depth of tropical flavors.
- If unavailable, fresh pineapple juice can be substituted for canned juice for better freshness.
- The Coconut Lime Cilantro Rice can be prepared ahead to save time during assembly.
- Adjust the dressing sweetness with sugar or honey according to your preference.
- Using a non-stick skillet or grill will both yield great searing for the chicken.
- For a gluten-free option, ensure soy sauce used is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Hawaiian-inspired