Description

A refreshing and tropical Hawaiian Chicken Salad Bowl featuring grilled chicken, juicy pineapple, and a mix of fresh vegetables, perfect for a healthy and satisfying meal.

Ingredients

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup fresh pineapple chunks
1 cup cooked quinoa
1/2 cup red bell pepper, diced
1/2 cup cucumber, sliced
1/4 cup red onion, thinly sliced
1 avocado, sliced
2 cups mixed salad greens
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon soy sauce
1/2 teaspoon sesame oil

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Instructions

Preheat grill or grill pan over medium-high heat.
Rub chicken breasts with olive oil, salt, and pepper.
Grill chicken for 6-7 minutes per side or until cooked through. Let rest before slicing.
While chicken cooks, grill pineapple chunks for 2-3 minutes per side until caramelized.
In a small bowl, whisk together lime juice, honey, soy sauce, and sesame oil for dressing.
In a large bowl, assemble salad with quinoa, bell pepper, cucumber, red onion, avocado, greens, and grilled pineapple.
Top salad with sliced chicken and drizzle with dressing.
Garnish with fresh cilantro and serve immediately.

Notes

You can substitute quinoa with brown rice or cauliflower rice.
For added crunch, top with chopped macadamia nuts or cashews.
Marinate the chicken in the dressing for extra flavor.