Description
This Gluten-Free Hawaiian Chicken Salad is a vibrant, tropical dish featuring tender marinated chicken breast, seared pineapple, and a fresh quinoa base. Tossed with a zesty lime cilantro dressing and packed with crisp romaine, avocado, cherry tomatoes, and a hint of honey, this refreshing salad is perfect for a healthy lunch or light dinner. The recipe is naturally gluten-free, dairy-free, and offers a perfect balance of sweet, savory, and tangy flavors.
Ingredients
Scale
Marinade
- 1/3 cup light coconut milk (canned)
- 1/4 cup fresh pineapple juice
- Zest of 1 lime
- 1 tbsp gluten-free tamari sauce
- 2 garlic cloves, minced
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp ginger powder
- 1/4 tsp salt (or to taste)
- 1/2 tbsp olive oil
- 1 large chicken breast, halved horizontally
Main Salad
- 3/4 cup fresh pineapple pieces
- 6 cups chopped romaine lettuce
- 1/2 avocado, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1 1/2 cups cooked quinoa (gluten-free substitute for rice)
Dressing
- 1 1/2 tbsp lime juice
- 2 1/2 tbsp olive oil
- 2 tbsp finely chopped cilantro
- 1/2 tsp honey (or maple syrup for a vegan option)
- 1/4 tsp salt
- Black pepper, to taste
Instructions
- Marinate the Chicken: Combine all the marinade ingredients in a bowl and add the chicken breast halves. Cover and let the chicken marinate for at least 3 hours, preferably overnight, to allow the flavors to penetrate and tenderize the meat.
- Prepare the Dressing: In a jar, add lime juice, olive oil, chopped cilantro, honey or maple syrup, salt, and black pepper. Shake well and let it sit for at least 15 minutes to allow the flavors to meld and intensify.
- Cook the Chicken: Heat olive oil in a non-stick skillet over high heat. Remove chicken from marinade and cook for about 3 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from the skillet and let it rest for 5 minutes to retain juices before slicing.
- Sear the Pineapple: Using the same skillet, add the fresh pineapple pieces and sear them for 2-3 minutes per side until they develop a golden, caramelized crust. This adds a smoky sweetness to the pineapple that complements the salad.
- Assemble the Salad: On a large platter or bowl, arrange the chopped romaine lettuce, sliced avocado, thinly sliced red onion, halved cherry tomatoes, and cooked quinoa. Top the salad with the sliced cooked chicken and seared pineapple pieces for a bright, colorful presentation.
- Serve: Drizzle the prepared lime cilantro dressing over the assembled salad. Toss gently to coat all ingredients evenly and serve immediately for the freshest taste and texture.
Notes
- For a vegan option, substitute honey with maple syrup and use tofu or tempeh instead of chicken.
- Make sure to use gluten-free tamari sauce to keep the salad gluten-free.
- Marinating the chicken overnight will enhance the flavor and tenderness.
- If quinoa is not available, you can substitute with cooked brown rice or millet, keeping the salad gluten-free.
- To add extra crunch, sprinkle toasted almonds or sunflower seeds on top before serving.
