Hawaiian Chicken Salad

By Nagi | RecipeTin Eats

A giant salad loaded with the tropical flavours of Hawaii! This recipe is based on the marinade for these Hawaiian Chicken Skewers I shared a few weeks ago - see note 1 for how to REUSE the marinade for this recipe. This recipe also uses leftover Coconut Lime Cilantro/Coriander Rice that I shared as a side for the skewers.

Ingredients

• 1/3 cup coconut milk ((from a can))
• 1/4 cup pineapple juice ((from can, save pineapple pieces))
• 1 tbsp tomato sauce/ketchup
• 1 tbsp soy 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
• 1/2 tbsp olive oil
• 1 large chicken breast (, halved horizontally)
• 1/2 cup corn
• 1/2 - 3/4 cup pineapple pieces ((from can))
• 4 - 6 cups chopped lettuce
• 1/2 avocado (, cut into wedges)
• 1/2 red onion (, finely sliced)
• 1/2 cup cherry tomatoes (, halved)
• 1 small carrot, finely shredded
• 1 - 1 1/2 cups Coconut Lime Cilantro / Coriander Rice ((Note 2))
• 1 1/2 tbsp lime juice
• 2 1/2 tbsp olive oil
• 2 tbsp finely chopped cilantro/coriander
• 1/2 garlic minced
• 1/2 tsp sugar or honey
• 1/4 tsp salt
• Black pepper

Instructions

1. 1

   Mix together Marinade ingredients, marinate chicken for minimum 3 hours, preferably overnight.

2. 2

   Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.

3. 3

   Heat oil in a non stick skillet over high heat (or BBQ). Add chicken and cook each side for 3 minutes or until golden. Remove and cover loosely with foil for 5 minutes, then slice thickly.

4. 4

   Sear 1/2 cup pineapple pieces and corn in the skillet until golden.

5. 5

   Pile salad ingredients on a platter and top with sliced chicken. Drizzle over Dressing. Serve and pretend you're in Hawaii!