Here’s a recipe for Hawaiian Chicken Salad, a light, flavorful, and healthy dish that’s gluten-free and can be easily adapted to fit various dietary preferences. It’s packed with juicy chicken, sweet pineapple, and a creamy dressing for a tropical twist.
Ingredients
For the Salad:
- 2 medium chicken breasts (boneless and skinless)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup fresh pineapple, diced (or use canned pineapple in juice, drained)
- ½ cup red bell pepper, finely diced
- ¼ cup red onion, finely diced
- ½ cup cucumber, diced
- ½ cup shredded carrots
- 2 cups mixed greens (spinach, arugula, or your choice)
- 1/4 cup chopped fresh cilantro or parsley (optional)
For the Dressing:
- ¼ cup Greek yogurt (or dairy-free yogurt for a dairy-free version)
- 1 tablespoon honey or maple syrup
- 1 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon sesame oil (optional, for added flavor)
- Salt and pepper, to taste
- A pinch of cayenne pepper or chili flakes (optional for heat)
Instructions
Cook the Chicken:
- Season the chicken: Rub the chicken breasts with olive oil and season with salt and pepper on both sides.
- Cook the chicken: Heat a skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F/75°C). Let the chicken rest for a few minutes before slicing it into thin strips.
Prepare the Salad:
- Assemble the salad: In a large bowl, combine the diced pineapple, red bell pepper, red onion, cucumber, and shredded carrots. Add the mixed greens and toss gently.
- Add the chicken: Place the sliced chicken on top of the salad or mix it in for a more uniform distribution.
Make the Dressing:
- Combine the dressing ingredients: In a small bowl, whisk together Greek yogurt, honey (or maple syrup), apple cider vinegar (or lemon juice), Dijon mustard, and sesame oil (if using). Add salt, pepper, and cayenne (if using) to taste. Adjust the sweetness and tang as needed.
Serve:
- Dress the salad: Drizzle the dressing over the salad just before serving and toss gently to combine.
- Garnish: Sprinkle with chopped cilantro or parsley for extra flavor and color.
Pro Tips:
- For a low-carb or keto version, skip the honey and add extra avocado or nuts for healthy fats.
- Add toasted coconut flakes or macadamia nuts for an even more Hawaiian touch.
- If you prefer a vegan version, swap the chicken for grilled tofu or chickpeas and use a dairy-free yogurt for the dressing.
This salad is perfect for meal prep and can be served as a main dish or a side.