Description
A vibrant salad bursting with juicy grilled chicken, fresh pineapple, crisp greens, and a light dressing. This refreshing, sweet-savory dish is the perfect taste of the tropics in every bite.
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1 lb total)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
For the Salad:
- 4 cups mixed greens (such as spinach, arugula, and romaine)
- 1 cup fresh pineapple, diced
- 1/2 avocado, sliced
- 1/2 cup shredded coconut (unsweetened)
- 1/2 red bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup roasted cashews or macadamia nuts (optional)
For the Dressing:
- 1/2 cup Greek yogurt (or regular yogurt for a lighter version)
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon lime juice
- 1 teaspoon coconut milk (optional for added creaminess)
- Salt and pepper, to taste
Instructions
Start by preparing the chicken. Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika. Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat.
Once the pan is hot, add the chicken breasts. Cook for 5-7 minutes on each side, or until the chicken is cooked through and has an internal temperature of 165°F (74°C). Once the chicken is fully cooked, remove it from the pan and allow it to rest for 5 minutes before slicing it into thin strips or bite-sized pieces.
While the chicken is cooking, prepare the salad ingredients. Start by washing and drying the mixed greens, and place them in a large bowl. Dice the fresh pineapple into small chunks, and slice the avocado into thin pieces.
Thinly slice the red bell pepper and red onion, and add them to the bowl with the greens. If using nuts, chop the cashews or macadamia nuts into smaller pieces and set them aside.
Toast the shredded coconut lightly in a dry skillet over medium heat for 1-2 minutes until it becomes golden brown and fragrant. Be sure to watch it closely so it doesn’t burn. Once toasted, add the coconut to the salad bowl.
In a small mixing bowl, whisk together the Greek yogurt, honey, Dijon mustard, lime juice, and coconut milk (if using). Add salt and pepper to taste, adjusting the seasoning as needed. The dressing should be creamy with a tangy sweetness from the honey and lime. If you prefer a thinner dressing, you can add more coconut milk or lime juice.
Once the chicken has rested and been sliced, it’s time to assemble the salad. Add the cooked chicken on top of the mixed greens and vegetables. Pour the dressing over the top and toss gently to coat everything evenly.
Top the salad with the toasted coconut and chopped nuts for extra texture and crunch. Garnish with a few extra slices of avocado for a creamy finish, and serve with lime wedges on the side for a burst of citrus.
Serve the Hawaiian Chicken Salad immediately for the freshest flavors and textures. This salad can be enjoyed as a light meal on its own or paired with a side of warm bread or a small soup for a more filling option.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 18-20g
- Carbohydrates: 25-30g
- Protein: 30-35g