Hawaiian Chicken Salad

By Nagi | RecipeTin Eats · recipetineats.com

Serves 2–3

3 hrs (mostly marinating)

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
1/3 cup / 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
1/4 cup / 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
1/2 cup / 120 ml pineapple pieces (from can)	Sear pineapple & corn until golden
1/2 cup / 120 ml corn	Sear pineapple & corn until golden
4–6 cups chopped lettuce
1/2 avocado, cut into wedges
1/2 red onion, finely sliced
1/2 cup / 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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