Hawaiian Chicken Salad

Name: Hawaiian Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: Marinade (Note 1):); 1/3 cup coconut milk (from a can); 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 EACH onion powder (, cumin, paprika, ginger powder, 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 (Note 2); Dressing:; 1 1/2 tbsp lime juice; 2 1/2 tbsp olive oil; 2 tbsp finely chopped cilantro/coriander; 1/2 garlic minced; 1/2 tsp sugar or honey; 1/4 tsp salt; Black pepper

2 servings

portions

15 minutes

temps actif

25 minutes

temps total

Commencer à Cuisiner

Ingrédients

Marinade (Note 1):)

1/3 cup coconut milk (from a can)

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 EACH onion powder (, cumin, paprika, ginger powder, 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 (Note 2)

Dressing:

1 1/2 tbsp lime juice

2 1/2 tbsp olive oil

2 tbsp finely chopped cilantro/coriander

1/2 garlic minced

1/2 tsp sugar or honey

1/4 tsp salt

Black pepper

Instructions

Mix together Marinade ingredients, marinate chicken for minimum 3 hours, preferably overnight.

Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.

Heat oil in a non stick skillet over high heat (or BBQ). Add chicken and cook each side for 3 minutes or until golden. Remove and cover loosely with foil for 5 minutes, then slice thickly.

Sear 1/2 cup pineapple pieces and corn in the skillet until golden.

Pile salad ingredients on a platter and top with sliced chicken. Drizzle over Dressing. Serve and pretend you're in Hawaii!

Nutrition

Taille de Portion

346 g

Calories

494 kcal

Lipides Totaux

24.7 g

Lipides Saturés

3.5 g

Lipides Insaturés

21.2 g

Acides Gras Trans

Cholestérol

86 mg

Sodium

868 mg

Glucides Totaux

35.5 g

Fibres Diététiques

4.5 g

Sucres Totaux

9.2 g

Protéines

36 g