Ingredients:
- 1 large chicken breast
- 1/2 avocado
- 1/2 cup cherry tomatoes
- 2 tbsp chopped cilantro
- 2 garlic cloves, minced
- 1/4 tsp ginger powder
- Zest of 1 lime
- 1/4 tsp onion powder
- 3/4 cup fresh pineapple chunks
- 1/2 red onion, thinly sliced
- 4 cups chopped romaine lettuce
- 1/3 cup light coconut milk
- 1/2 tsp honey
- 1 1/2 tbsp lime juice
- 1 tbsp tamari sauce (gluten-free soy sauce)
- 1 1/2 cups cooked quinoa
- Black pepper, to taste
- 1/4 tsp paprika
- 1/2 tsp salt
- 3 tbsp olive oil
- 1/4 tsp cumin
- 1/4 cup fresh pineapple juice
Instructions:
- Cook the Chicken: Season the chicken breast with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken breast for 6-8 minutes on each side, until golden brown and fully cooked. Let it rest for a few minutes before slicing into thin strips.
- Prepare the Salad Base: In a large salad bowl, combine the chopped romaine lettuce, sliced cherry tomatoes, diced avocado, chopped cilantro, minced garlic, ginger powder, lime zest, onion powder, sliced red onion, and fresh pineapple chunks.
- Make the Dressing: In a small bowl, whisk together the light coconut milk, honey, lime juice, tamari sauce, and the remaining olive oil. Season with salt and pepper to taste. Adjust the sweetness or acidity as desired.
- Add the Quinoa: Mix the cooked quinoa into the salad bowl with the other ingredients.
- Toss the Salad: Pour the dressing over the salad and toss well to ensure all ingredients are evenly coated.
- Garnish: Sprinkle ground cumin over the salad for an added burst of flavor.
- Serve: Divide the salad into individual bowls and drizzle each serving with a touch of fresh pineapple juice for a refreshing finish.
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