Hawaii Salad Bowl with Chicken and Pineapple

Nutrition · per serving

Steps

1. 1

   Cut the chicken breast into cubes and season with paprika powder, salt, and pepper.

   300g Chicken breast
2. 2

   Heat some oil in a pan and fry the seasoned chicken pieces over medium heat for about 5-7 minutes until cooked through. Then remove from heat.

3. 3

   While the chicken is frying, prepare the vegetables: wash the leafy greens and place them in a bowl, dice the cucumber and red bell pepper, finely chop the red onion and add it as well.

   100g Leafy greens100g Cucumber50g Red bell pepper30g Red onion
4. 4

   Add the pineapple chunks. If using canned, drain well.

   150g Pineapple chunks
5. 5

   Prepare the dressing: In a small bowl, mix the vegan yogurt or coconut yogurt, mustard, lemon juice, liquid sweetener or honey, and crushed garlic well.

   100g Vegan yogurt or coconut yogurt1 tbsp Mustard1 tbsp Lemon juice or lime juice1 tsp Liquid sweetener or honey1 clove Garlic
6. 6

   Pour the dressing over the salad and mix everything well. Serve the fried chicken on top and enjoy.

Origin & History

The Hawaii salad is inspired by popular American cuisine that uses elements of tropical ingredients. The concept originally arose from the fusion of grilled and salad dishes that became popular in the 1960s.