Hawaiian Chicken Salad

This isn't your average chicken salad. We're talking a giant salad overflowing with the sunny, sweet, and savory flavors of Hawaii. The star of the show is a perfectly marinated chicken, cooked until golden brown, and then sliced to top a bed of crisp lettuce, juicy pineapple, sweet corn, and creamy avocado. The whole thing is brought together with a zesty lime dressing that just sings with freshness. This recipe is a fantastic way to use leftover coconut lime cilantro rice, but don't worry if you don't have any—a little extra dressing on regular rice does the trick perfectly. It's a satisfying, healthy, and incredibly flavorful meal that’s great for a light dinner or a fantastic lunch. You will be so glad you made this and it will become a go-to meal for the warmer months.

Instructions

1. 1

   To make the marinade, simply whisk together the coconut milk, pineapple juice, tomato sauce, soy sauce, lime zest, minced garlic, onion powder, cumin, paprika, ginger powder, and salt in a bowl. Place your chicken breast halves in the marinade, making sure they are fully coated. Cover and refrigerate for a minimum of 3 hours, but for the best flavor, let it marinate overnight.

2. 2

   While the chicken is marinating, you can prepare the dressing. In a small jar with a tight-fitting lid, combine the lime juice, olive oil, finely chopped cilantro, minced garlic, sugar or honey, salt, and a dash of black pepper. Shake the jar vigorously until all ingredients are well combined. Set it aside for at least 15 minutes to allow the flavors to meld.

3. 3

   Heat the 1/2 tablespoon of olive oil in a non-stick skillet over high heat. Alternatively, you can use a BBQ grill. Carefully place the marinated chicken breasts in the hot pan and cook for about 3 minutes on each side, or until they have a beautiful golden-brown sear. Remove the chicken from the skillet, cover it loosely with foil, and let it rest for 5 minutes. This is a crucial step that ensures the chicken stays juicy and tender. After resting, slice the chicken into thick pieces.

4. 4

   In the same skillet, if you like, you can quickly sear the 1/2 cup of corn and pineapple pieces until they are lightly golden. This step adds a wonderful caramelized flavor.

5. 5

   Now for the fun part—building the salad! On a large platter or in a big bowl, arrange your chopped lettuce, avocado wedges, finely sliced red onion, halved cherry tomatoes, and shredded carrot. Add the seared corn and pineapple pieces. Pile the coconut lime cilantro rice (or plain rice) on top, and finally, arrange the thick-cut chicken slices over everything.

6. 6

   Give your dressing one final shake and generously drizzle it over the entire salad. Serve immediately and enjoy a taste of the tropics!

Recipe Notes

• This recipe uses the same marinade as the Hawaiian Chicken Skewers. You can marinate the chicken for this salad in the same batch as the skewers, or even "recycle" the marinade by using it for this recipe after it's been used for the skewers. Just be sure to discard it promptly after the second use!

• The Coconut Lime Cilantro/Coriander Rice makes this salad even more amazing. If you don't have it on hand, simply use plain cooked white rice. Just remember to make a little extra dressing to pour over the rice to give it that burst of flavor!

• This salad is perfect for a light lunch or dinner. You can also prepare most of the components ahead of time to make assembly quick and easy. Slice the veggies and mix the dressing in the morning, and just cook the chicken and assemble when you're ready to eat.

• For a vegetarian twist, you can substitute the chicken with grilled firm tofu, seared halloumi, or even roasted chickpeas. The marinade and dressing are delicious with any of these options!