Description
A vibrant, refreshing salad featuring marinated chicken, grilled pineapple, quinoa, and crisp greens, tossed with a zesty lime-cilantro vinaigrette. This gluten-free, plant-based adaptable dish brings a tropical twist to your table in under 35 minutes, perfect for health-conscious cooks or those craving island vibes.
Ingredients
2 boneless, skinless chicken breasts (about 12 oz total)
1/2 cup coconut milk
Juice of 2 limes
1/4 cup chopped fresh cilantro
1 cup uncooked quinoa (rinsed)
1 head romaine lettuce, chopped
1 ripe avocado, sliced
1 cup canned or fresh pineapple chunks
1/4 cup olive oil
1/4 cup rice vinegar
2 tbsp honey
1 tsp chili powder
1/4 cup chopped red onion
1 sliced jalapeño (seeds removed for milder heat)
Salt and pepper to taste
Instructions
In a bowl, whisk together coconut milk, lime juice, and cilantro for the marinade
Marinate chicken for 15 minutes
Preheat grill or skillet, then cook chicken 5-7 minutes per side until golden. Let rest 5 minutes
Cook quinoa in 2 cups water (10-15 minutes), then fluff.
Chop lettuce, slice avocado, and drain pineapple (if canned)
Mix olive oil, rice vinegar, honey, chili powder, salt, and pepper for the vinaigrette
Toss quinoa, lettuce, red onion, and jalapeño in a large bowl
Top with cooked chicken, avocado, and grilled pineapple
Drizzle vinaigrette over the salad and serve
Notes
Chicken can be baked at 400°F for 20 minutes as an alternative.
Substitute chicken with grilled tofu for a plant-based option.
Use fresh pineapple and hand-select gluten-free tamari instead of coconut milk for a vegan version.
Nutrition
- Serving Size: 1 salad serving (2 cups)
- Calories: 420
- Sugar: 18g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg