Polynesian Chicken Salad
Transport your taste buds to the tropics with this vibrant Polynesian Chicken Salad, a delightful fusion of savory and sweet flavors. Tender grilled chicken breast is paired with juicy pineapple chunks, creamy mango, and a colorful medley of red bell peppers, snow peas, and red onion, all nestled on a bed of fresh mixed greens. A zesty citrus-ginger dressing made with fresh orange juice, lime juice, soy sauce, and honey ties everything together, adding a tangy-sweet kick to every bite. For an exotic finishing touch, sprinkle on some shredded coconut for a hint of island-inspired indulgence. Perfect as a light yet satisfying meal, this salad is ready in just 35 minutes, making it an ideal choice for busy weeknights or a refreshing summer dish. Enjoy a bowl of paradise with this delicious and nutrient-packed recipe!
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1.5 cups pineapple chunks (fresh or canned, drained if canned)
- 1 medium mango (peeled and diced)
- 1 medium red bell pepper (diced)
- 1 cup snow peas (trimmed and halved)
- 0.5 medium red onion (thinly sliced)
- 4 cups mixed greens (e.g., arugula, spinach, or romaine)
- 2 tablespoons unsweetened shredded coconut (optional, for garnish)
- 0.25 cup orange juice (freshly squeezed)
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon soy sauce
- 1.5 tablespoons honey
- 1 teaspoon ginger (grated)
- 1 clove garlic (minced)
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat a skillet or grill pan over medium heat. Season the chicken breasts with salt and black pepper on both sides.
Cook the chicken for 6-7 minutes per side, or until fully cooked and no longer pink in the center. Let the chicken cool for a few minutes, then slice it into thin strips.
In a large mixing bowl, combine the pineapple chunks, diced mango, red bell pepper, snow peas, and sliced red onion.
In a small bowl, whisk together the orange juice, lime juice, soy sauce, honey, grated ginger, minced garlic, olive oil, salt, and black pepper to create the dressing.
Pour the dressing over the fruit and vegetable mixture. Toss gently to coat all ingredients evenly.
Add the mixed greens to the bowl and toss lightly again to combine. Arrange the chicken slices on top of the salad.
Sprinkle the shredded coconut over the salad as a garnish, if desired.
Serve immediately in individual bowls or on a platter, ensuring each portion has a mix of chicken, fruits, vegetables, and greens.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 2082 mg | 91% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 111.4 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2249 mg | 48% | |
*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.
