Description

When you’re craving a taste of the tropics but want to keep things light and nutritious, this Gluten-Free Hawaiian Chicken Salad is the perfect answer. Infused with fresh, summery flavors like pineapple, avocado, and lime, this salad will instantly transport you to a sunny beach—even if you’re eating it at the kitchen table. It’s a vibrant dish that combines juicy, marinated chicken with the refreshing flavors of pineapple, creamy avocado, and crunchy vegetables, all brought together by a tangy lime-cilantro dressing.

Hawaiian-inspired dishes like this have become popular not just for their flavor, but for the balance they strike between health and indulgence. With a base of protein-packed quinoa, this salad isn’t just delicious; it’s a nutrient-dense, gluten-free meal that’s both filling and energizing. Whether you’re following a gluten-free diet or simply looking to enjoy a refreshing, wholesome meal, this Hawaiian Chicken Salad is sure to be a crowd-pleaser. Perfect for family meals, meal prep, or a light, flavorful lunch, this dish will bring a touch of the tropics to any day.

Ingredients

Scale

For the Salad:

1 lb boneless, skinless chicken breasts
1 cup cooked quinoa (follow package instructions for cooking)
1 cup fresh pineapple chunks (or canned, drained)
1 ripe avocado, diced
1 cup mixed greens (baby spinach, arugula, or your choice)
1/2 cup red bell pepper, diced
1/4 cup shredded carrots
1/4 cup sliced cucumber

For the Marinade:

2 tablespoons coconut aminos (or gluten-free soy sauce alternative)
1 tablespoon olive oil
1 tablespoon fresh lime juice
Salt and pepper to taste

For the Lime-Cilantro Dressing:

1/4 cup olive oil
2 tablespoons fresh lime juice
1 tablespoon honey (or maple syrup for a vegan option)
2 tablespoons fresh cilantro, finely chopped
Salt and pepper to taste

Instructions

Step 1: Marinate the Chicken
Begin by whisking together the coconut aminos, olive oil, lime juice, salt, and pepper in a small bowl. Place the chicken breasts in a shallow dish or a resealable bag, pour the marinade over the chicken, and let it sit in the fridge for at least 30 minutes (or up to 2 hours if you have time). This marinating process infuses the chicken with a subtle sweetness and tang, setting the stage for the tropical flavors of the salad.

Step 2: Cook the Chicken
Preheat a grill or stovetop grill pan over medium-high heat. Lightly oil the grates to prevent sticking. Once hot, cook the marinated chicken breasts for about 5-6 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. Allow the chicken to rest for 5 minutes before slicing it into bite-sized pieces.

Step 3: Prepare the Quinoa
While the chicken is cooking, prepare the quinoa according to package instructions. Quinoa is a great base for this salad as it’s gluten-free, high in protein, and has a subtle nuttiness that complements the tropical flavors. Once cooked, let the quinoa cool slightly before adding it to the salad.

Step 4: Make the Dressing
In a small bowl, whisk together the olive oil, lime juice, honey, chopped cilantro, salt, and pepper. This dressing is light yet vibrant, adding a burst of fresh flavor without overpowering the other ingredients. Taste and adjust the seasoning if needed.

Step 5: Assemble the Salad
In a large mixing bowl, combine the cooked quinoa, pineapple chunks, diced avocado, mixed greens, bell pepper, shredded carrots, and cucumber. Add the sliced chicken to the bowl and drizzle with the lime-cilantro dressing. Toss everything gently to ensure the ingredients are well-coated without mashing the avocado or pineapple.

Step 6: Serve and Enjoy
Transfer the salad to individual plates or a serving platter. Garnish with extra cilantro if desired, and enjoy this refreshing, tropical-inspired dish! It’s perfect as a light lunch or a main course and pairs beautifully with a refreshing iced tea or lemonade.