Description
A vibrant and fresh tropical grilled chicken salad featuring juicy marinated chicken, quinoa, pineapple, avocado, and a zesty cilantro-lime dressing.
Ingredients
- 1/3 cup light coconut milk (canned)
- 1/4 cup fresh pineapple juice
- 1 tbsp gluten-free tamari 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 (or to taste)
- 1/2 tbsp olive oil
- 1 large chicken breast (halved horizontally)
- 3/4 cup fresh pineapple pieces
- 6 cups chopped romaine lettuce
- 1/2 avocado (sliced)
- 1/2 red onion (thinly sliced)
- 1/2 cup cherry tomatoes (halved)
- 1 1/2 cups cooked quinoa
- 1 1/2 tbsp lime juice
- 2 1/2 tbsp olive oil
- 2 tbsp finely chopped cilantro
- 1/2 tsp honey (or maple syrup for vegan option)
- 1/4 tsp salt
- Black pepper to taste
Instructions
- For the Marinade: In a bowl, combine the coconut milk, pineapple juice, tamari sauce, lime zest, garlic, onion powder, cumin, paprika, ginger powder, and salt. Whisk until well combined. Place the chicken in a resealable bag or shallow dish, pour over the marinade, seal, and refrigerate for at least 30 minutes (preferably 2-4 hours).
- For the Chicken & Salad: Heat 1/2 tablespoon olive oil in a skillet over medium heat. Remove the chicken from the marinade and cook for 5-6 minutes on each side, until the chicken reaches an internal temperature of 165°F. Remove from heat, set aside to rest, and slice thinly.
- While the chicken cooks, prepare the salad by placing the chopped lettuce in a bowl. Add the fresh pineapple, avocado, red onion, cherry tomatoes, and cooked quinoa. Toss gently to combine.
- For the Dressing: In a small bowl, whisk together lime juice, olive oil, cilantro, honey (or maple syrup), salt, and black pepper until smooth.
- To Assemble the Salad: Arrange the salad mixture on plates, top with the sliced chicken, drizzle with dressing, and toss gently to coat.
Notes
- Vegan Option: Omit the chicken and replace with grilled tofu or tempeh marinated in the same coconut-pineapple marinade.
- Spicy Kick: Add jalapeños or chili flakes to the salad or dressing for extra heat.
- Storage: Store leftovers (chicken and salad components without avocado) in an airtight container for up to 2 days.
- Grilling Option: Grill the chicken instead of cooking it in a skillet for extra flavor.
- For a creamier dressing, add coconut yogurt or mayonnaise to the dressing base.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Grilling/Skillet
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 450-500
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg
