Hawaiian Chicken Salad with Honey Lime Vinaigrette
Transport your taste buds to a tropical paradise with this Hawaiian Chicken Salad with Honey Lime Vinaigrette! Packed with vibrant flavors and fresh, wholesome ingredients, this salad is a perfect harmony of sweet, tangy, and savory. Juicy grilled chicken pairs beautifully with sweet bursts of fresh pineapple, crunchy macadamia nuts, and a medley of colorful vegetables like crisp romaine, red bell peppers, and shredded carrots. Toasted coconut adds a nutty, golden crunch, while the zesty homemade honey lime vinaigrette ties everything together with a refreshing citrusy sweetness. Simple to prepare in just 35 minutes, this island-inspired salad is a delightful, healthy meal option for lunch or dinner. Whether you're hosting a summer gathering or craving a fresh and flavorful dish, this Hawaiian Chicken Salad is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Fresh pineapple, diced
- 4 cups Romaine lettuce, chopped
- 1 medium Red bell pepper, diced
- 0.5 medium Red onion, thinly sliced
- 1 medium Cucumber, sliced
- 1 medium Carrot, shredded
- 0.25 cup Unsweetened shredded coconut
- 0.25 cup Macadamia nuts, roughly chopped
- 2 tablespoons Honey
- 2 tablespoons Lime juice, freshly squeezed
- 4 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat a grill or grill pan to medium-high heat. Season the chicken breasts with a light sprinkle of salt and pepper.
Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes. Slice into strips or cubes.
While the chicken cooks, prepare the salad base by combining the romaine lettuce, diced pineapple, red bell pepper, red onion, cucumber, and shredded carrot in a large salad bowl.
Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, for 2-3 minutes until golden brown. Set aside to cool.
In a small bowl, whisk together the honey, lime juice, olive oil, salt, and black pepper to create the honey lime vinaigrette. Adjust seasoning to taste.
To assemble, add the sliced chicken on top of the salad. Sprinkle with toasted coconut and chopped macadamia nuts.
Drizzle the honey lime vinaigrette over the salad and toss gently to combine, or serve the dressing on the side.
Serve immediately and enjoy your Hawaiian Chicken Salad!
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 114.6 g | 42% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 76.7 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3274 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
