Hawaiian Chicken Salad Bowl
This vibrant Hawaiian Chicken Salad Bowl combines grilled chicken, fresh vegetables, and tropical flavors to create a refreshing and satisfying meal. Topped with a zesty dressing, it's perfect for lunch or dinner.
Equipment
- 1 grill or stovetop grill pan
- 1 large salad bowl
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 2 pieces boneless, skinless chicken breasts about 1 pound
- 4 cups mixed salad greens spinach, arugula, and romaine
- 1 cup pineapple chunks fresh or canned
- 1 piece red bell pepper diced
- 1 piece avocado diced
- ½ cup shredded carrots
- ¼ cup green onions chopped
- ⅓ cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon soy sauce
- to taste salt
- to taste pepper
Instructions
- Preheat the grill (or grill pan) to medium-high heat.
- Season the chicken breasts with salt and pepper. Grill for about 6-7 minutes on each side, or until fully cooked. Remove from heat and let it rest for a few minutes before slicing.
- In a large salad bowl, combine the mixed salad greens, pineapple chunks, red bell pepper, avocado, shredded carrots, and green onions.
- In a mixing bowl, whisk together the Greek yogurt, mayonnaise, lime juice, honey, soy sauce, and a pinch of salt and pepper until smooth.
- Add the sliced grilled chicken to the salad and drizzle the dressing over the top. Toss gently to combine all the ingredients.
- Serve immediately or refrigerate for up to an hour before serving for a chilled salad.
Notes
Feel free to add any other favorite ingredients, like nuts, seeds, or other seasonal fruits.
This salad is great as a meal prep option; you can store the ingredients separately and assemble it when ready to eat.
To make it more filling, consider serving this salad with a side of brown rice or quinoa.