Description
A refreshing and satisfying Hawaiian Chicken Salad Bowl that combines tender chicken with tropical flavors like pineapple and macadamia nuts, served over a bed of rice and drizzled with a tangy dressing. Perfect for a quick and flavorful meal.
Ingredients
Scale
For the Salad:
- 2 cups cooked chicken breast (shredded or diced)
- 2 cups cooked jasmine or brown rice
- 1 cup chopped fresh pineapple
- 1/2 cup diced red bell pepper
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh cilantro
Optional Toppings:
- 1/4 cup chopped macadamia nuts or cashews
- 1 tablespoon sesame seeds
- 1/4 cup teriyaki or pineapple vinaigrette dressing
- Lime wedges for serving
Instructions
- Prepare the Salad: In a large bowl, combine the cooked chicken, pineapple, bell pepper, carrots, green onions, and cilantro.
- Add Dressing: Add the teriyaki or pineapple vinaigrette dressing and toss until everything is well coated.
- Assemble: In individual serving bowls, divide the cooked rice as a base. Spoon the chicken salad mixture evenly over the rice.
- Add Toppings: Top with macadamia nuts or cashews and sprinkle with sesame seeds if using.
- Serve: Serve with lime wedges on the side for a fresh squeeze of citrus before eating.
Notes
- You can use rotisserie chicken for convenience.
- Swap rice for cauliflower rice or mixed greens for a low-carb option.
- This salad is great served warm or chilled and makes an excellent meal prep lunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 10g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg
