Hawaiian Chicken Salad

Method7 steps

1. 1

   Step 1: Mix all the coconut milk (⅓ cup), pineapple juice, ketchup, soy sauce (1 tbsp), lime zest, two minced garlic cloves and ¼ tsp each onion powder, cumin (¼ tsp), paprika (¼ tsp), ginger (¼ tsp) and salt (¼ tsp). Halve the raw chicken breast (1) horizontally to make two thin pieces and coat with this fresh marinade. Cover and refrigerate for at least 3 hours, preferably overnight. Keep this raw-chicken marinade separate from the clean dressing.

   First refrigerated marinade check · 180 minUses ⅓ cup canned coconut milk · ¼ cup canned pineapple juice; keep the pineapple pieces for salad · 1 tbsp tomato ketchup · 1 tbsp soy sauce · Finely grated zest from 1 lime · 2 garlic cloves, minced for marinade · ¼ tsp onion powder for marinade · ¼ tsp ground cumin for marinade

2. 2

   Step 2: Shake all the dressing lime juice (1 ½ tbsp), dressing olive oil (2 ½ tbsp), chopped coriander, half a minced garlic clove, sugar (½ tsp) or honey, dressing salt (¼ tsp) and black pepper together in a jar. Let the clean dressing stand for at least 15 minutes while preparing to cook. Wash and cut all the salad vegetables as listed, drain the pineapple and have the already-cooked rice ready before heating the skillet.

   Rest clean dressing · 15 minUses 1 ½ tbsp lime juice for dressing · 2 ½ tbsp olive oil for dressing · 2 tbsp finely chopped fresh cilantro/coriander · ½ garlic clove, minced for dressing · ½ tsp sugar, or honey, for dressing · ¼ tsp salt for dressing · Black pepper, to taste in dressing

3. 3

   Step 3: Lift both chicken pieces from the marinade and discard the spent raw-chicken marinade. Heat the measured cooking olive oil (½ tbsp) in a nonstick skillet over high heat. Add the chicken and cook the first face for about 3 minutes until golden, watching the browning; it will finish cooking after turning.

   Cook first chicken face · 3 minUses Both chicken pieces lifted from the marinade · ½ tbsp olive oil for cooking chicken

4. 4

   Step 4: Turn both chicken pieces and cook the second face for about 3 minutes until golden and cooked through, reaching 74°C / 165°F at the thickest point. Continue cooking if needed for that endpoint; browning alone is insufficient.

   Cook second chicken face · 3 minUses Both chicken pieces in the skillet

5. 5

   Step 5: Transfer the cooked chicken to a clean plate. Cover loosely with foil and rest for 5 minutes, then slice thickly using a clean board and knife.

   Rest cooked chicken · 5 minUses Both cooked chicken pieces lifted from the skillet

6. 6

   Step 6: While the chicken rests, sear all the corn (½ cup) and ½ cup of the drained pineapple pieces (½ cup) in the retained hot skillet until golden and heated through. Keep any remaining pineapple pieces for the salad.

   Uses The pan juices retained after lifting out cooked chicken · ½ cup corn · ½ cup pineapple pieces for searing

7. 7

   Step 7: Arrange the washed lettuce, avocado (½), red onion (½), tomatoes, carrot (1) and already-cooked coconut lime coriander rice on a platter. Add the seared corn and pineapple and any remaining pineapple pieces, then top with the cooked chicken slices. Drizzle with the clean coriander-lime dressing and serve immediately as two to three meal portions.

   Uses All rested chicken slices · All seared corn and pineapple lifted from the skillet · The prepared clean dressing, to drizzle over the salad · Any remaining drained pineapple pieces after searing ½ cup · All 4–6 cups prepared lettuce · ½ avocado, cut into wedges · ½ red onion, finely sliced · ½ cup cherry tomatoes, halved