This is a great summertime dish, when you want something light, yet satisfying. Give this refreshing tropical chicken salad a try in your house tonight!
Why You’ll Love This Hawaiian Chicken Salad
The marinade. With a combination of pineapple juice, coconut juice and other bright flavorings, it gives the chicken amazing flavor.It’s versatile. Along with the chicken and pineapple, you can use any of your favorite veggies.You can whip it up in about half an hour. Just marinate the chicken in the morning and you are all set for a quick dinner.It’s a light, healthy meal. Whether it’s a hot summer day or you just need a break from heavy meals, this recipe is a winner.
Ingredients
This is what we used today. You’ll find other topping ideas further down the post.
Chicken – We recommend boneless, skinless thighs. They turn out tender and juicy. If you prefer, you can use breast meat.Marinade – Coconut milk, pineapple juice, soy sauce, ketchup, garlic and ginger.Pineapple – Take it up a notch by either grilling or searing.Veggies – Today we used spinach, arugula, tomatoes, corn, carrots and avocado.Dressing – Pineapple juice, olive oil, white vinegar, sriracha and sesame oil.
How to Make Hawaiian Chicken Salad
Mix together marinade ingredients, then pour over chicken in a ziplock bag. Seal and place in the refrigerator. For best flavor, we recommend starting the marination in the morning. When ready to make your salad, either cook the chicken in a skillet, or on the grill. Grill the pineapple, or sear it in a hot greased skillet. About 2-3 minutes per side will do, just enough for the pineapple to become tender and start to caramelize. Optionally, you can fry the corn kernels in a skillet. It adds great flavor. Alternately, you can either use pre cooked corn, or microwave the fresh kernels. Assemble your salad. On a bed of spinach and arugula, arrange your chicken, pineapple and veggies. Serve along with the dressing.
Other Topping Ideas
OnionSnow peasCucumberOrange slicesMangoGrated coconutChopped macadamia nuts
Storage and Leftovers
You can refrigerate the leftover chicken in an airtight container for 3-4 days. When you assemble your next salad, the chicken can be reheated in a skillet or in the microwave. Or, it can be served cold. Give this Hawaiian Chicken Salad a try the next time you’re looking for a light meal, or just want that tropical feeling. Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you!
Hawaiian Chicken Salad, on our Gypsy Plate… enjoy!
Try these other great salad recipes!Vietnamese Chicken SaladMexican Street Corn SaladAvocado Tomato Pesto SaladSpanish Pipirrana SaladBalela SaladGado Gado
