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Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan

Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan
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Experience the vibrant flavors of our Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan, a dish that captures the essence of tropical cuisine. This delightful salad is perfect for any occasion, whether you’re hosting a summer barbecue, enjoying a family dinner, or seeking a refreshing light lunch. Bursting with tender chicken, juicy pineapple, and crisp vegetables, it’s not only delicious but also supports your health goals with its gluten-free profile. Easy to prepare and customizable to your liking, this salad is bound to become a favorite at your dining table.

Ingredients

Scale
  • 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

  1. Combine all marinade ingredients in a mixing bowl. Add the chicken breast and ensure it is well coated. Cover and marinate for at least 3 hours or preferably overnight for maximum flavor.
  2. In a jar with a lid, combine all dressing ingredients. Shake well until everything is mixed together. Set aside for at least 15 minutes to allow flavors to meld.
  3. Heat olive oil in a non-stick skillet over high heat. Remove chicken from marinade and add it to the skillet. Cook each side for about 3 minutes or until golden brown. Once cooked, remove from heat, cover loosely with foil for about 5 minutes, then slice thickly.
  4. In the same skillet used for the chicken, add pineapple pieces. Sear them until golden brown on both sides.
  5. On a large platter, arrange chopped romaine lettuce as the base. Layer on sliced avocado, red onion, cherry tomatoes, quinoa, sliced chicken, and seared pineapple pieces.
  6. Drizzle the prepared dressing over the salad just before serving.

Nutrition

Find it online: https://lowsugarcooking.com/hawaiian-chicken-salad-gluten-free-whole-health-flexi-plan/

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