Hawaiian Chicken Salad!

Hawaiian Chicken Salad!  

Ingredients

Marinade:

1/3 cup light coconut milk (canned)

1/4 cup fresh pineapple juice

1 tablespoon gluten-free tamari sauce

Zest of 1 lime

2 garlic cloves (minced)

1/4 teaspoon onion powder

1/4 teaspoon cumin

1/4 teaspoon paprika

1/4 teaspoon ginger powder

1/4 teaspoon salt (or to taste)

Chicken & Salad:

1/2 tablespoon olive oil

1 large chicken breast (halved horizontally)

3/4 cups fresh pineapple pieces

4-6 cups chopped romaine lettuce

1/2 avocado (sliced)

1/2 red onion (thinly sliced)

1/2 cherry tomatoes (halved)

1 1/2 cup cooked quinoa (as a gluten-free substitute for rice)

Dressing:

1 1/2 tablespoon lime juice

2 1/2 tablespoons olive oil

2 tablespoons finely chopped cilantro

1/2 teaspoon honey (or maple syrup for vegan option)

1/4 teaspoon salt

Black pepper

Instructions

Marinate Chicken: Combine marinade ingredients and marinate chicken for a minimum of 3 hours, preferably overnight.

Prepare Dressing: Shake dressing ingredients together in a jar and set aside for at least 15 minutes.

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

Sear Pineapple & Corn: In the same skillet, sear pineapple pieces and corn until golden.

Assemble Salad: Arrange lettuce, avocado, onion, tomatoes, carrot, and quinoa on a platter. Top with sliced chicken, seared pineapple, and corn.

Serve: Drizzle over the dressing and serve.