Hawaiian Chicken Salad
3 hrs (mostly marinating)Serves 2–3
Marinated chicken breast with tropical fruit, vegetables and coconut-lime dressing over rice and greens.
| prepCook Coconut Lime Cilantro Rice according to directions; set aside to cool | ||||
| 80 ml coconut milk (from a can) | Mix marinade, marinate chicken 3 hrs or overnight | Sear chicken high heat, 3 min per side | Rest 5 min, slice thickly | Pile salad, top chicken, drizzle dressing, serve |
| 60 ml 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 each cumin, paprika, ginger powder, salt | ||||
| 1/2 tbsp olive oil | ||||
| 1 large chicken breast, halved horizontally | ||||
| 120 ml pineapple pieces (from can) | Sear pineapple & corn until golden | |||
| 120 ml corn | ||||
| 4–6 cups chopped lettuce | ||||
| 1/2 avocado, cut into wedges | ||||
| 1/2 red onion, finely sliced | ||||
| 120 ml cherry tomatoes, halved | ||||
| 1 small carrot, finely shredded | ||||
| 1–1 1/2 cups Coconut Lime Cilantro Rice | ||||
| 1 1/2 tbsp lime juice | Shake dressing, rest 15 min | |||
| 2 1/2 tbsp olive oil | ||||
| 2 tbsp finely chopped cilantro/coriander | ||||
| 1/2 garlic clove, minced | ||||
| 1/2 tsp sugar or honey | ||||
| 1/4 tsp salt | ||||
| Black pepper to taste | ||||
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