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Tropical Hawaiian Chicken Salad

Delicious Tropical Hawaiian Chicken Salad recipe with step-by-step instructions.
Print Recipe
Prep Time 1 hour 15 minutes
Cook Time 2 hours 25 minutes
Total Time 3 hours 40 minutes
Servings 4 servings
Calories 925 kcal

Ingredients
  

For the marinade

  • 1/3 cup coconut milk
  • 1/3 cup pineapple juice
  • 1 tbsp ketchup
  • 1 1/2 tbsp soy sauce
  • 1 lime zest
  • 3 garlic cloves (freshly minced)
  • 1/2 tsp onion powder
  • 1/4 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp ginger powder
  • 1/2 tsp salt
  • 1/2 tbsp olive oil
  • 1 lb chicken breast

For the dressing

  • 2 tbsp lime juice
  • 3 tbsp olive oil
  • 3 tbsp cilantro (finely chopped)
  • 1 garlic clove (minced)
  • 1/2 tsp sugar
  • 1/2 tsp honey
  • 1/4 tsp salt
  • 1/2 tsp black pepper

For the salad and base

  • 6 cups lettuce (chopped into 1-inch ribbons)
  • 1 1/2 cups rice (cooked and cooled)
  • 1 cup pineapple (cut into 1/2-inch cubes)
  • 2/3 cup corn
  • 1 large avocado (sliced)
  • 1/2 red onion (thinly sliced)
  • 1/2 cup cherry tomatoes (halved)
  • 1 carrot (shredded)
  • 1 tbsp toasted sesame seeds

Instructions
 

  • Combine the coconut milk, pineapple juice, ketchup, soy sauce, lime zest, minced garlic, onion powder, cumin, paprika, ginger powder, and salt in a bowl, stirring until well blended. Place the chicken breast in a shallow dish or zip-top bag and pour the marinade over it, ensuring the chicken is fully submerged. Cover and refrigerate for at least 3 hours, or up to overnight for deeper flavor development. I find that marinating longer than 3 hours really helps the tropical spices penetrate the meat and create a more flavorful dish.
  • In a jar with a tight-fitting lid, combine the lime juice, 3 tablespoons olive oil, finely chopped cilantro, minced garlic clove, sugar, honey, salt, and black pepper. Seal the jar and shake vigorously for about 30 seconds until the ingredients are well emulsified. Let the dressing sit for 15 minutes at room temperature to allow the flavors to meld together before use.
  • While the dressing rests, prepare all your salad elements: chop the lettuce into 1-inch ribbons, cut the pineapple into 1/2-inch cubes, thinly slice the red onion, halve the cherry tomatoes, shred the carrot, and slice the avocado. Have the cooked and cooled rice and corn ready as well. Arrange these components on a large platter or in individual bowls, keeping them separate until assembly.
  • Remove the chicken from the refrigerator and let it sit for 5 minutes to bring it closer to room temperature. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Remove the chicken from the marinade (discard excess marinade) and place it in the hot pan, cooking for 3 minutes without moving it to develop a golden crust. Flip and cook the other side for another 3 minutes until the internal temperature reaches 165°F. Transfer the cooked chicken to a cutting board, tent it loosely with foil, and let it rest for 5 minutes—this keeps the meat juicy and makes slicing easier.
  • In the same skillet used for the chicken (keeping all those flavorful browned bits), add the pineapple cubes and corn over medium-high heat. Cook for 4-5 minutes, stirring occasionally, until the pineapple begins to caramelize and the corn develops light golden spots. This step adds a subtle sweetness and depth to the salad while creating beautiful color contrast.
  • Slice the rested chicken into thin strips, cutting against the grain to ensure tenderness. Arrange the chopped lettuce as the base on your serving platter, then top with the rice, and arrange the sliced chicken on top. Scatter the prepared salad components (red onion, cherry tomatoes, carrot, and avocado slices) around the platter, then add the warm caramelized pineapple and corn from Step 5. Drizzle the lime-cilantro dressing from Step 2 over the entire salad and garnish with toasted sesame seeds. Serve immediately while the chicken is still warm.