Description
This vibrant Hawaiian Chicken Salad features charred chicken, roasted pineapple, and tropical fruits served on a bed of romaine with a zesty lime dressing, toasted macadamia nuts, and pickled shallots for a balanced island-inspired meal.
Ingredients
2 boneless, skinless chicken breasts
4 cups romaine lettuce, chopped
1 cup toasted coconut flakes
1 small green mango, julienned
1 avocado, sliced
1 cup roasted pineapple chunks
1/4 cup toasted macadamia nuts
2 tablespoons paprika
1 tablespoon olive oil
Juice of 1 lime
1 tablespoon tamari
1 tablespoon rice vinegar
1 teaspoon honey
1 clove garlic, grated
1/4 cup cilantro leaves
1 pickled shallot, sliced
1/2 cup snap peas, trimmed
Instructions
Season chicken breasts with paprika and olive oil. Sear in a hot skillet until golden brown, then finish in a 375°F (190°C) oven for 8-10 minutes. Let rest 5 minutes before slicing.
Roast pineapple on a baking sheet at 375°F (190°C) for 8-10 minutes until caramelized.
Whisk together tamari, rice vinegar, lime juice, honey, and grated garlic for the dressing.
Chop romaine into a large bowl. Top with sliced chicken, roasted pineapple, mango, avocado, snap peas, pickled shallot, and toasted coconut.
Drizzle with dressing and garnish with avocado slices, macadamia nuts, and cilantro just before serving.
Notes
Use toasted cashews in place of macadamia nuts if unavailable
Green mango can be substituted with unripe apple or pear
Toasted coconut adds depth—don’t skip this step
Dressing can be made up to 24 hours in advance
All components can be prepped ahead for quick assembly
- Prep Time: 20
- Cook Time: 25
- Method: Grilling and Roasting
- Cuisine: Hawaiian fusion
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 15g
- Sodium: 230mg
- Fat: 32g
- Saturated Fat: 14g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 35g
- Cholesterol: 85mg