Hawaiian Chicken Salad Recipe

This Hawaiian Chicken Salad is a vibrant, gluten-free bowl of sunshine, bursting with tropical flavors and nourishing healthy ingredients. Tender marinated chicken, juicy pineapple, creamy avocado, crunchy romaine, and fluffy quinoa get drizzled in a zippy lime-cilantro dressing—every forkful tastes like vacation!

Ingredients You’ll Need

This Hawaiian Chicken Salad shines thanks to cozy staples and a handful of fresh, tropical picks. Each ingredient brings its own color and purpose—think creamy, crunchy, and juicy in every bite!

• Light coconut milk (canned): Adds creaminess and a gentle coconut essence to the marinade without making things heavy.
• Fresh pineapple juice: Brightens the marinade and helps tenderize the chicken.
• Gluten-free tamari sauce: Brings umami depth without gluten—soy sauce works for non-GF eaters.
• Lime zest: A fragrant, zippy accent that makes all the flavors pop.
• Garlic cloves (minced): For savory punch in your marinade.
• Onion powder, cumin, paprika, ginger powder, salt: Each little bit warms, colors, and seasons the chicken beautifully.
• Olive oil: Ensures juicy, golden chicken and is also used in the dressing for a healthy fat boost.
• Large chicken breast (halved): The lean and tender centerpiece of your salad; halving helps it cook evenly.
• Fresh pineapple pieces: For a caramelized, sweet-tart contrast—don’t skip the searing step!
• Chopped romaine lettuce: Cool, crisp greens that make your bowl fresh and crunchy.
• Avocado (sliced): Creamy, heart-healthy richness in every forkful.
• Red onion (thinly sliced): Adds sharpness and a gorgeous pop of purple.
• Cherry tomatoes (halved): Bursts of juicy sweetness and color.
• Cooked quinoa: A protein-rich, gluten-free base that catches all those delicious juices.
• Lime juice: The backbone of your bright, tropical dressing.
• Olive oil: Makes your dressing luscious and satisfying.
• Cilantro (finely chopped): Delivers herby freshness—skip or swap if you’re not a fan!
• Honey or maple syrup: Just a hint for balanced sweet-tart flavor; maple syrup keeps it vegan.
• Salt & black pepper: Lets all the rest shine.

Variations

One of my favorite things about Hawaiian Chicken Salad is how outrageously flexible it is! These fun tweaks will help you tailor the salad to your taste buds, pantry, or dietary needs with zero fuss.

• Make it Vegetarian: Swap the chicken for cubes of pan-seared tofu or grilled tempeh, and marinate as you would the chicken for a plant-based delight.
• Swap the Fruits: Try fresh mango, papaya, or even grilled peaches instead of pineapple for a fun, juicy twist.
• Different Greens: Use baby spinach, kale, or a spring greens mix in place of romaine for a fresh, green base.
• Nutty Crunch: Top your finished bowl with toasted macadamias or cashews for an extra island-inspired crunch.
• Dairy-Free & Egg-Free: This salad is naturally free of dairy and eggs, so it’s safe for many allergies right out of the bowl!

How to Make Hawaiian Chicken Salad

Step 1: Marinate the Chicken

In a shallow dish or zipped bag, whisk together the light coconut milk, pineapple juice, gluten-free tamari, lime zest, minced garlic, onion powder, cumin, paprika, ginger powder, and salt. Add your chicken breast halves, coating them well. Cover and refrigerate for at least 3 hours, but if you can, let it go overnight—the longer soak makes for the juiciest, most flavorful chicken.

Step 2: Make the Zesty Dressing

Add the lime juice, olive oil, cilantro, honey (or maple syrup), salt, and a good crack of black pepper to a small jar. Put on the lid and shake it like you mean it until the dressing is perfectly emulsified. Let this sit while you prep everything else for maximum flavor synergy.

Step 3: Cook the Chicken

Heat olive oil in a skillet over high heat. Lift the chicken from its marinade (letting the extra drip away), and lay each piece in the hot pan. Cook on both sides for about 3 minutes, or until you get deeply golden edges and the chicken is just cooked through (don’t overcook!). Set aside to rest under foil for 5 minutes, then slice thickly on the diagonal.

Step 4: Sear the Pineapple

In the same skillet, add your pineapple pieces and sear for a minute or two, flipping so all sides get caramelized and sticky. That quick sear intensifies their island sweetness without much fuss—such a special touch!

Step 5: Assemble the Salad

On a large platter (or in individual bowls), spread your crisp romaine. Artfully arrange the cooked quinoa, avocado slices, red onion, cherry tomatoes, and seared pineapple on top. Finish with the warm, juicy slices of marinated chicken. This is where you get to play: arrange in stripes, clusters, or a beautiful tossed mess—whatever’s calling out to you!

Step 6: Dress and Serve

Give your lime-cilantro dressing a final shake and drizzle it generously over everything just before eating. Serve right away—every bite is bright, zesty, and loaded with island vibes!

How to Serve Hawaiian Chicken Salad

Garnishes

Take your bowl over the top with a sprinkle of toasted coconut flakes, fresh cilantro leaves, or even a scattering of sliced green onions. For a pop of color and crunch, black sesame seeds or thinly sliced radishes are delightful too!

Side Dishes

Pair your Hawaiian Chicken Salad with grilled sweet potatoes, a side of tropical fruit, or crunchy taro chips for dipping. For a light summer meal, some chilled watermelon or a fizzy lime spritzer seals the deal.

Creative Ways to Present

Layer your salad in mason jars for picnic-perfect lunches, or serve family-style on a big platter for a gorgeous centerpiece. Try “bowl style” for meal prepping, or roll the ingredients into large lettuce leaves for a handheld party bite.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Hawaiian Chicken Salad components in separate airtight containers in the fridge for up to 3 days. Store the dressing on the side to prevent soggy greens, and slice fresh avocado just before serving for best freshness.

Freezing

You can freeze the cooked, sliced chicken by itself for up to a month—keep it tightly wrapped and thaw before adding to fresh salad ingredients. Avoid freezing the assembled salad or pineapple, as they lose their lovely textures.

Reheating

Gently rewarm chicken slices in a skillet over low heat or for a few seconds in the microwave; just enough to take the chill off without drying out. Enjoy at room temperature or pile straight onto crisp, cool greens with all your toppings!

FAQs

Final Thoughts

If you’re craving something truly fresh, vibrant, and satisfying, Hawaiian Chicken Salad deserves a spot in your weekly meal plan. I can’t wait for you to try it—let this cheerful bowl transport you straight to a sunny island, one delicious bite at a time!

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