Description
A vibrant tropical salad featuring tender grilled chicken, golden pineapple, and a zesty coconut-lime dressing served over a quinoa base. Perfect for a quick, gluten-free, nutrient-packed meal that’s bursting with flavor and texture.
Ingredients
1/3 cup light coconut milk (chilled from a can)
1/4 cup fresh pineapple juice (no syrup)
1 tbsp olive oil
1 tbsp honey
Zest of 1 lime
1 tbsp lime juice
2.5 lb chicken breast (boneless, skinless)
8 cups romaine lettuce
2 medium avocados
1 cup cooked quinoa
1/4 cup chopped fresh cilantro
1.5 cups fresh pineapple chunks
2 green onions, thinly sliced
1 tsp turmeric
2 garlic cloves (minced)
Salt and black pepper, to taste
Instructions
Preheat oven to 350°F (180°C)
Combine pineapple juice, 1 tbsp honey, turmeric, garlic, salt, and black pepper in a bowl for marinade
Marinate chicken for 10 minutes
Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat
Grill chicken for 4-5 minutes per side until golden and cooked through
In a separate bowl, whisk coconut milk, pineapple juice (from marinade), lime zest, lime juice, and 1 tbsp honey
Sauté pineapple chunks in the same skillet for 2-3 minutes until caramelized
In a large mixing bowl, toss romaine, quinoa, avocado, green onions, and cilantro
Pour coconut-lime dressing over the salad and toss gently
Slice grilled chicken and fold into the salad
Chill before serving for a refreshing texture
Notes
Coconut milk adds richness; use coconut yogurt for a vegan option.
Marinate chicken for up to 24 hours for deeper flavor.
Toss with extra sesame seeds or toasted coconut flakes for crunch.
Store leftovers in the fridge for up to 24 hours.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 15g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 6g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg