15 minute Hawaiian Chicken Salad Bowl
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • MARINADE
  • 2 Tbsp tamari sauce {soy sauce}
  • ⅓ coconut milk
  • ¼ cup pineapple juice {from can, save pineapple}
  • ¼ cup orange juice
  • 1 Tbsp tomato sauce
  • 3 garlic cloves, minced
  • 2 Tbsp cilantro, chopped
  • SALAD
  • 4 chicken breast halves
  • Pineapple pieces {from can}
  • 6-8 cups chopped romaine
  • 2 avocados
  • 1 cup cherry tomatoes, halved
  • ¼ red onion, thinly sliced
  • 2 sweet potatoes, spiralized
  • 2-4 Tbsp coconut oil
  • DRESSING
  • ¼ cup pineapple juice
  • 3 Tbsp red wine vinegar
  • ¼ cup olive oil
  • salt and pepper
Instructions
  1. Make marinade by mixing all ingredients in a zip-lock bag. Add chicken breasts halves and let sit 30 minutes to 48 hours.
  2. Make salad dressing by adding all ingredients to a mason jar, screw on lid and shake until mixed well.
  3. Spiralize sweet potatoes and heat a cast iron skillet over medium heat. Add coconut oil {or olive oil} and cook stirring occasionally until tender and slightly crisp. About 10-15 minutes.
  4. Meanwhile heat grill and grill chicken and pineapple chunks in grill basket.
  5. Chop romaine lettuce, slice red onion, avocado and tomato.
  6. Begin making the bowls by adding lettuce, tomatoes, onions, avocado and tossing with dressing.
  7. Finish by adding sliced grilled chicken, spiralized sweet potatoes, and grilled pineapple.
  8. Enjoy!
Recipe by Simple Roots at https://simplerootswellness.com/15-minute-hawaiian-chicken-salad-bowl/