The Hawaiian Chicken Salad with Coriander-Lime Vinaigrette features marinated chicken served over heaps of fresh salad, grilled pineapple and a bright, zesty dressing — a perfect summery main-course salad.
This salad is wonderfully substantial — hearty enough for a light dinner yet fresh and bright enough for warm-weather eating.
Grilled fruit is one of my favourite summer treats, and pineapple works brilliantly here. I used a griddle pan indoors for these photos, but this recipe is ideal for cooking on a barbecue when the weather allows.
Our first barbecue of the season was a total success: blazing hot, kids in the paddling pool, lots of cooking and a relaxed afternoon. There was a shoulder of lamb on the BBQ too, and grilled brown-sugar lime wedges that went perfectly with ginger beer cocktails.
I can’t wait to grill the chicken and pineapple outdoors next time — fingers crossed for more sunshine this weekend.
This Hawaiian Chicken Salad with Coriander-Lime Vinaigrette recipe first appeared in Superfood Magazine.
The Hawaiian Chicken Salad with Coriander-Lime Vinaigrette Recipe:
Hawaiian Chicken Salad with Coriander-Lime Vinaigrette
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, quartered
- 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 the marinade ingredients. Put half the marinade in a bowl with the chicken breasts, reserve the rest. Stir, cover and refrigerate for 30 minutes.
- Heat a griddle or frying pan and brush with oil. Place the chicken on the griddle (discard the marinade used to coat the raw chicken). Spoon half of the reserved marinade onto the chicken and cook 5–6 minutes. Turn, spoon on the remaining marinade and cook another 5–6 minutes until no longer pink in the middle. Remove and rest on a board.
- Griddle the pineapple slices for 2–3 minutes each side until charred marks appear.
- While the pineapple cooks, whisk together the vinaigrette ingredients in a bowl with a fork until combined.
- Divide the salad leaves between two plates. Top with sliced peppers, quartered tomatoes and chopped avocado, then add the griddled pineapple. Slice the chicken and arrange over the salad. Drizzle with the coriander-lime vinaigrette and serve.
Notes
Nutritional information is per serving and is an approximation.
Nutrition
Calories: 801 kcal | Carbohydrates: 53 g | Protein: 33 g | Fat: 53 g | Saturated Fat: 7 g | Cholesterol: 83 mg | Sodium: 685 mg | Fiber: 10 g | Sugar: 31 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tools used
| Cast Iron Griddle |  |
