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Tropical Delight for Wellness

Tropical Delight for Wellness: A Nutritious Escape You’ll Love

Experience a vibrant and gluten-free Hawaiian Chicken Salad, perfect for health-conscious dining. A nutritious escape that'll leave your taste buds dancing in tropical delight.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 3 hours
Total Time 3 hours 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large Chicken Breast Central protein source, turkey breast can be used.
  • 1 cup Fresh Pineapple Pieces Add sweetness and texture; can substitute with mango.
  • 4 cups Chopped Romaine Lettuce Base for the salad; can replace with other leafy greens.
  • 1 medium Avocado Offers creaminess; substitute with more olive oil if desired.
  • 1 medium Red Onion Adds sharpness; shallots can be used for milder taste.
  • 1 cup Cherry Tomatoes Can work with other tomatoes.
  • 1 cup Cooked Quinoa Provides fiber and protein; can substitute with brown rice.
  • 1/4 cup Finely Chopped Cilantro Adds freshness; parsley can be a good substitute.
For the Dressing
  • 1/2 cup Light Coconut Milk Can substitute with any unsweetened plant milk.
  • 1/4 cup Fresh Pineapple Juice Provides sweetness and acidity.
  • 2 tablespoons Gluten-Free Tamari Sauce Can use soy sauce if not gluten-free.
  • 2 tablespoons Lime Juice Freshens the salad; lemon juice can be used alternatively.
  • 2 tablespoons Olive Oil Healthy fats for dressing; can use avocado oil.
  • 1 tablespoon Honey Can serve as a vegan alternative.
  • to taste Salt & Pepper Adjust based on dietary needs.
For the Spices
  • 2 cloves Garlic Fresh minced can be used instead.
  • 1 teaspoon Onion Powder Fresh onion can be adjusted.
  • 1 teaspoon Cumin Coriander can be a suitable alternative.
  • 1 teaspoon Paprika Smoked paprika can be used for different flavor profile.
  • 1 teaspoon Ginger Powder Fresh ginger can also be used.
  • zest of 1 Lime Use lemon zest if lime is unavailable.

Equipment

  • mixing bowl
  • jar
  • skillet
  • serving platter

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine light coconut milk, fresh pineapple juice, gluten-free tamari sauce, lime zest, garlic, onion powder, cumin, paprika, ginger, and a pinch of salt. Whisk until well blended, then add the chicken breast and marinate in the refrigerator for at least 3 hours or overnight.
  2. Prepare the dressing: In a jar, combine olive oil, lime juice, cilantro, honey, and additional salt and pepper to taste. Shake vigorously for about 30 seconds until emulsified.
  3. Heat a skillet over medium-high heat with a drizzle of olive oil. Add the marinated chicken and cook for about 3-4 minutes on each side until golden brown. Let it rest for 5 minutes before slicing.
  4. In the same skillet, sear pineapple pieces for about 2-3 minutes on each side until golden grill marks appear. Remove and set aside.
  5. On a large serving platter, create a bed of chopped romaine lettuce, layer with avocado slices, red onions, cherry tomatoes, and cooked quinoa. Top with sliced chicken and seared pineapple.
  6. Drizzle the dressing over the entire salad. Toss gently if desired or serve as is for a beautiful presentation.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 28gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 60mgCalcium: 80mgIron: 2mg

Notes

For best flavor, marinate chicken overnight and let rest before slicing. Fresh ingredients make a significant difference in flavor. Customize vegetables to preference.

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