Hawaiian Chicken Salad with Coriander-Lime Vinaigrette

The Hawaiian Chicken Salad with Coriander-Lime Vinaigrette is marinated chicken served with piles of fresh veg, grilled pineapple and a deliciously zingy vinaigrette! Super delicious summery chicken salad.
Course Lunch
Cuisine Hawaiian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people
Author Nicky Corbishley

Ingredients

  • 2 chicken breasts
  • ½ a small pineapple peeled and cut into 1 cm thick slices
  • 80 g 2 cups mixed baby salad leaves
  • ½ red pepper deseeded and sliced
  • ½ yellow pepper deseeded and sliced
  • 6 cherry tomatoes chopped into quarters
  • 1 avocado de-stoned and chopped
  • Marinade:
  • 2 tbsp olive oil
  • 5 tbsp pineapple juice
  • 1 tsp honey
  • 1 tbsp tomato puree
  • 1 tbsp soy sauce (or tamari for gluten free_
  • 1 thumb-sized piece ginger peeled and minced
  • 1 garlic clove peeled and minced
  • Pinch of black pepper
  • Pinch of salt

Coriander-Lime vinaigrette:

  • 2 tbsp fresh lime juice
  • 1 tsp white wine vinegar
  • ½ garlic clove minced
  • 1 tsp honey
  • Pinch of salt
  • 3 tbsp extra-virgin olive oil
  • Small bunch of coriander/cilantro finely chopped

Instructions

  • Mix together the marinade ingredients and place half of the marinade in a bowl with the chicken breasts (reserve the rest). Stir and cover, then place in the fridge to marinade for 30 minutes.
  • Heat a griddle plate or pan and brush with oil. Place the chicken on the griddle (discarding this marinade). Spoon half of the reserved marinade onto the chicken and cook for 5-6 minutes, then turn over and spoon on the rest of the marinade. Cook for a further 5-6 minutes until the chicken is no longer pink in the middle. Remove from the heat and leave to rest on a chopping board.
  • Place the pineapple slices on the griddle and cook for 2-3 minutes on each side until griddle marks appear.
  • Whilst the pineapple is cooking, mix together all of the vinaigrette ingredients in a bowl using a fork.
  • Divide the salad leaves between two plates and top with the sliced peppers, chopped tomatoes and avocado. Place the griddled pineapple on the plates. Slice the chicken, and place on top of the salad. Serve with the coriander-lime vinaigrette.

Notes

Nutritional Information is per serving.

Nutritional Information

Calories: 801kcal | Carbohydrates: 53g | Protein: 33g | Fat: 53g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 685mg | Potassium: 1574mg | Fiber: 10g | Sugar: 31g | Vitamin A: 2025IU | Vitamin C: 221.2mg | Calcium: 53mg | Iron: 3mg
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