Hawaii Salad Bowl with Chicken and Pineapple
This delicious Hawaii-inspired salad bowl combines tender chicken with sweet and sour pineapple, fresh vegetables, and a creamy, dairy-free dressing. Perfect for a light lunch or dinner.
Ingredients
Main Ingredients
- 300gChicken breast
- 150gPineapple chunks
- 100gLeafy greens
- 100gCucumber
- 50gRed bell pepper
- 30gRed onion
Dressing Ingredients
- 100gVegan yogurt or coconut yogurt
- 1 tbspMustard
- 1 tbspLemon juice or lime juice
- 1 tspLiquid sweetener or honey
- 1 cloveGarlic
- 1 tspPaprika powder
- 1/2 tspChili flakes (optional)
Instructions
- 1
Cut the chicken breast into cubes and season with paprika powder, salt, and pepper.
- 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
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.
- 4
Add the pineapple chunks. If using canned, drain well.
- 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.
- 6
Pour the dressing over the salad and mix everything well. Serve the fried chicken on top and enjoy.
Nutrition per serving
Notes
- •The bowl can be varied with additional vegetables or herbs as desired.
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