Description
This Hawaiian Chicken Salad Bowl is a delightful mix of tropical flavors and textures in a satisfying and healthy meal. Tender chicken, sweet pineapple, crunchy vegetables, and creamy dressing come together for a taste of the islands.
Ingredients
Scale
For the Salad:
- 2 cups cooked chicken breast, shredded or diced
- 2 cups cooked jasmine rice or brown rice
- 1 cup fresh pineapple chunks
- 1 cup diced cucumber
- 1/2 cup shredded carrot
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped macadamia nuts or cashews
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped green onions
For the Dressing:
- 1/4 cup plain Greek yogurt or mayonnaise
- 2 tablespoons soy sauce or coconut aminos
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- Sea salt and freshly ground black pepper to taste
Instructions
- Prepare the Dressing: In a medium bowl, combine the Greek yogurt or mayonnaise, soy sauce, lime juice, honey, grated ginger, salt, and pepper. Stir until smooth.
- Coat the Chicken: Add the shredded chicken to the dressing and toss until well coated.
- Assemble the Bowls: Divide the rice evenly among four bowls. Top each with the dressed chicken, pineapple chunks, cucumber, carrot, red onion, and nuts. Garnish with cilantro and green onions. Serve immediately with lime wedges.
Notes
- For extra flavor, use leftover grilled or rotisserie chicken.
- Swap rice for mixed greens or quinoa for a lighter option.
- Delicious served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Main Course
- Method: No-Cook
- Cuisine: Hawaiian, American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg
