Description
A vibrant and gluten-free Hawaiian Chicken Salad featuring grilled chicken, sweet pineapple, fresh vegetables, and a zesty homemade dressing. Perfectly balanced, it’s ideal for meal prep or a wholesome lunch.
Ingredients
- 2 boneless skinless chicken breasts or thighs, grilled and sliced
- 1 cup fresh pineapple chunks (or canned in juice, drained)
- 4 cups mixed greens (spring mix or romaine)
- 1 red bell pepper, diced
- 1 cucumber, sliced or cubed
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 avocado, diced
- 2 tbsp chopped cilantro or green onions
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp honey or maple syrup (or sugar-free sweetener)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Season chicken with salt, pepper, garlic powder, and lime juice. Grill or pan-sear over medium heat for 6–7 minutes per side until cooked through. Let rest, then slice.
- In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, garlic powder, salt, and pepper to make the dressing.
- In a large salad bowl or platter, layer mixed greens, pineapple, bell pepper, cucumber, cherry tomatoes, red onion, and avocado.
- Top the salad with sliced grilled chicken.
- Drizzle the dressing over the salad and sprinkle with chopped cilantro or green onions.
- Toss gently just before serving and enjoy immediately.
Notes
- Swap pineapple with mango or strawberries for seasonal variation.
- Use grilled shrimp or tofu for a protein alternative.
- Add nuts like macadamia or almonds for extra crunch.
- Try a creamy avocado-lime dressing for a richer flavor.
- Include quinoa or brown rice to turn it into a hearty grain bowl.
Nutrition
- Serving Size: 1 salad
- Calories: 350
- Sugar: 9g
- Sodium: 410mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 65mg
