Hawaiian Chicken Salad


• 1 chicken breast, large
• 1/2 Avocado
• 1/2 cup cherry tomatoes
• 2 tablespoons chopped cilantro
• 2 cloves of garlic, minced
• 1/4 teaspoon ginger powder
• Zest of 1 lime
• 1/4 teaspoon onion powder
• 3/4 cup fresh pineapple chunks
• 1/2 red onion, cut into thin slices
• 4 cups romaine lettuce, chopped
• 1/3 cup light coconut milk
• 1/2 teaspoon honey
• 1 1/2 tablespoons lime juice
• 1 tablespoon Tamari sauce (gluten-free soy sauce)
• 1 1/2 cups cooked quinoa
• Black pepper, to taste
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1/4 teaspoon cumin
• 1/4 cup fresh pineapple juice

1. Cook the chicken: Season the chicken breast with salt, pepper and paprika. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken breast until golden brown on both sides and cooked through, about 6 to 8 minutes per side. Once cooked, let it rest for a few minutes before cutting it into thin strips.
2. Prepare the salad base: In a large salad bowl, combine the chopped romaine lettuce, sliced ​​cherry tomatoes, diced avocado, chopped cilantro, minced garlic, ginger powder, lime zest, onion powder, sliced ​​red onion and fresh meat. Pineapple chunks.
3. Prepare the dressing: In a small bowl, whisk together the light coconut milk, honey, lime juice, tamari sauce, and remaining olive oil. Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference.
4. Add the Quinoa: Add the cooked quinoa to the salad bowl with the other ingredients.
5. Toss the salad: Pour the dressing over the salad ingredients. Mix everything until well combined, making sure all ingredients are evenly coated with the dressing.
6. Garnish: Sprinkle the salad with ground cumin for an extra touch of flavor.
7. Serve: Divide the salad into individual serving bowls. Drizzle each serving with a little fresh pineapple juice for a refreshing touch.

Leave a Comment