Ingredients
Scale
- 1/3 cup light coconut milk
- 1/4 cup fresh pineapple juice
- 1 tbsp gluten-free tamari sauce
- Zest of 1 lime
- 2 garlic cloves
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp ginger powder
- 1/4 tsp salt
- 1/2 tbsp olive oil
- 1 large chicken breast
- 3/4 cup fresh pineapple pieces
- 6 cups chopped romaine lettuce
- 1/2 avocado
- 1/2 red onion
- 1/2 cup cherry tomatoes
- 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
- 1/4 tsp salt
- Black pepper to taste
Instructions
- Marinate Chicken: Combine marinade ingredients and marinate chicken for a minimum of 3 hours, preferably overnight.
- Prepare Dressing: Shake dressing ingredients together in a jar and set aside for at least 15 minutes.
- Cook Chicken: Heat oil in a non-stick skillet over high heat. Add chicken and cook each side for about 3 minutes or until golden. Remove, cover loosely with foil for 5 minutes, then slice thickly.
- Sear Pineapple: In the same skillet, sear pineapple pieces until golden.
- Assemble Salad: Arrange lettuce, avocado, onion, tomatoes, and quinoa on a platter. Top with sliced chicken, seared pineapple, or your favorite fruit.
- Serve: Drizzle over the dressing and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Assemble without dressing for later enjoyment.
- Prep Time: 180 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan-frying
- Cuisine: Hawaiian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg