Ingredients
Scale
- 1 large chicken breast
- 3/4 cup fresh pineapple pieces
- 6 cups chopped romaine lettuce
- 1/2 avocado
- 1/2 red onion
- 1/2 cup cherry tomatoes
- 1 1/2 cups cooked quinoa
- 1/3 cup light coconut milk
- 1/4 cup fresh pineapple juice
- 1 tbsp gluten-free tamari sauce
- Zest of 1 lime
- 2 garlic cloves
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp ginger powder
- 1/4 tsp salt
- 1/2 tbsp olive oil
- 1 1/2 tbsp lime juice
- 2 1/2 tbsp olive oil
- 2 tbsp finely chopped cilantro
- 1/2 tsp honey
- 1/4 tsp salt
- Black pepper
Instructions
- Marinate the chicken in a mixture of coconut milk, pineapple juice, tamari sauce, lime zest, garlic, and spices for at least 3 hours or overnight.
- Prepare the dressing by shaking together olive oil, lime juice, honey, and seasoning in a jar.
- Cook marinated chicken in a non-stick skillet until golden brown; let rest before slicing.
- Sear fresh pineapple pieces in the same skillet until caramelized.
- Assemble the salad with romaine lettuce, avocado slices, onion rings, cherry tomatoes, quinoa, sliced chicken, and seared pineapple.
- Drizzle with dressing just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 360
- Sugar: 12g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg