Hawaiian Chicken Salad

Marielle Henaine
This chicken salad recipe is a perfect dish to take to work as lunch. Prepare this salad made with chicken and grilled pineapple, with a touch of toasted peanuts, a complete, healthy, and colorful meal. Pair it with olive oil or your preferred dressing and save money by cooking your own lunch for work.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 500 grams chicken breast, whole and clean
  • 1 cup orange juice, for marinating the chicken
  • 1/2 cups canned pineapple syrup, for marinating the chicken
  • 1/4 cups soy sauce, for marinating the chicken
  • 2 tablespoons Worcestershire sauce, for marinating the chicken
  • 1 tablespoon garlic, finely chopped for marinating the chicken
  • 1 tablespoon ginger, grated for marinating the chicken
  • 2 tablespoons chile flakes, for marinating the chicken
  • salt, for marinating the chicken
  • pepper, for marinating the chicken
  • olive oil, for grilling
  • 1 cup canned pineapple, in slices
  • 2 cups lettuce
  • 1/2 cups red onion, in strips
  • 1/2 cups cherry tomato, in halves
  • 1/2 cups avocado, in cubes
  • 1/2 cups cilantro leaves
  • 1/2 cups toasted peanuts
  • olive oil, for accompaniment
Preparation
10 mins
23 mins
Low
  • Marinate the chicken with orange juice, pineapple syrup, soy sauce, Worcestershire sauce, garlic, ginger, and chili powder; season with salt and pepper. Marinate for 30 minutes.
  • Grill the chicken and pineapples on both sides.
  • Slice the chicken and cut the pineapple into small pieces.
  • Serve the lettuce, red onion, grilled pineapple, cherry tomatoes, avocado, chicken, cilantro leaves, and peanuts. Drizzle with olive oil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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