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Hawaiian Chicken Salad with Coconut Lime Cilantro Rice Recipe

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4.1 from 11 reviews

This Hawaiian Chicken Salad is a vibrant, tropical dish packed with juicy marinated chicken, fresh salad ingredients, and a zesty coconut lime dressing. Inspired by the flavors of Hawaii, it combines marinated chicken breast, sweet pineapple, corn, avocado, and a refreshing coconut lime cilantro rice to bring a taste of the islands to your table in under 30 minutes.

Ingredients

Marinade

  • 1/3 cup coconut milk (from a can)
  • 1/4 cup pineapple juice (from can, save pineapple pieces)
  • 1 tbsp tomato sauce/ketchup
  • 1 tbsp soy sauce
  • Zest of 1 lime
  • 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

Chicken & Salad

  • 1/2 tbsp olive oil
  • 1 large chicken breast, halved horizontally
  • 1/2 cup corn
  • 1/2 – 3/4 cup pineapple pieces (from can)
  • 4 – 6 cups chopped lettuce
  • 1/2 avocado, cut into wedges
  • 1/2 red onion, finely sliced
  • 1/2 cup cherry tomatoes, halved
  • 1 small carrot, finely shredded
  • 1 – 1 1/2 cups Coconut Lime Cilantro / Coriander Rice (or plain cooked white rice)

Dressing

  • 1 1/2 tbsp lime juice
  • 2 1/2 tbsp olive oil
  • 2 tbsp finely chopped cilantro/coriander
  • 1/2 garlic clove, minced
  • 1/2 tsp sugar or honey
  • 1/4 tsp salt
  • Black pepper, to taste

Instructions

  1. Marinate the Chicken: Mix together all marinade ingredients in a bowl. Add chicken breast halves and coat thoroughly. Cover and refrigerate for a minimum of 3 hours, preferably overnight, to allow the flavors to deeply infuse.
  2. Prepare the Dressing: Shake all dressing ingredients in a jar until well combined. Set aside for at least 15 minutes to let the flavors marry.
  3. Cook the Chicken: Heat olive oil in a non-stick skillet over high heat or prepare a BBQ grill. Sear the marinated chicken, cooking each side for about 3 minutes or until golden brown and cooked through. Remove from heat, cover loosely with foil, and let rest for 5 minutes before slicing thickly.
  4. Sear Pineapple and Corn: Using the same skillet, sear the pineapple pieces and corn until they turn golden and slightly caramelized, enhancing their sweetness and texture.
  5. Assemble the Salad: Arrange chopped lettuce on a large platter. Add sliced red onion, cherry tomatoes, shredded carrot, avocado wedges, seared pineapple, corn, and cooked rice. Top with the sliced chicken breast.
  6. Dress and Serve: Drizzle the prepared dressing evenly over the salad. Serve immediately and enjoy the tropical flavors!

Notes

  • The marinade used here is the same as the one from the Hawaiian Chicken Skewers recipe. You can reuse the marinade by marinating skewers for 24 hours first, then this chicken for the next 24 hours; discard marinade after that.
  • If you do not have leftover Coconut Lime Cilantro Rice, substitute with plain cooked white rice and increase the dressing amount to pour over the rice.
  • This recipe yields 2 to 3 servings depending on appetite and side dishes.

Find it online: https://recipesbyliza.com/hawaiian-chicken-salad-with-coconut-lime-cilantro-rice-recipe-2/