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Hawaiian Tequila Chicken Salad With Pineapple Vinaigrette | halfbakedharvest.com @hbharvest
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4.43 from 7 votes

Hawaiian Tequila Chicken Salad.

A tasty and colourful salad
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Salad
Cuisine: American, Hawaiian
Servings: 6 Servings
Calories: 646kcal

Ingredients

Chicken

  • 1 pound boneless chicken breasts or tenders
  • 1/4 cup tequila
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons organic ketchup
  • juice of 1 lime
  • 1 clove garlic minced or grated
  • 1 jalapeno seeded + chopped
  • 1 in chipotle chili adobo chopped + 1 tablespoon of the adobo sauce
  • 1/2 of a ripe pineapple peeled + cut into half moons

Salad

  • 2 heads romaine lettuce chopped
  • 1 cup watercress or spinach
  • 1/2 cup fresh cilantro roughly chopped
  • 1 Persian cucumber sliced
  • 1 avocado sliced
  • 1 grapefruit and or kiwi peeled + chopped
  • 1 cup heirloom cherry tomatoes halved
  • flaked coconut for topping
  • [wonton chips | https://www.halfbakedharvest.com/hawaiian-ahi-tuna-poke-bowl-video/] optional

Pineapple Vinaigrette

Instructions

  • In a large gallon size zip-top bag, combine the tequila, olive oil, soy sauce, ketchup, lime juice, garlic, jalapeno and chipotle pepper + 1 tablespoon of the adobo sauce. Add the chicken and rub the marinade into the chicken, making sure the chicken has been well seasoned. Place in the fridge for 30 minutes or up to 12 hours.
  • When ready to cook the chicken, heat a large cast iron skillet or grill pan over medium-high heat. Once hot, grill the chicken for 7-8 minutes and then flip and continue cooking for another 7-8 minutes or until the chicken is cooked through. Cooking times will vary depending on the size and thickness of your chicken. Remove from the heat and allow to rest 5 minutes, then slice.
  • To the hot pan, add the pineapple and sear until both side until lightly golden and caramelized, about 4 minutes per side. Remove from the heat.
  • In a large salad bowl, toss together the lettuce, watercress, cilantro, cucumber, grapefruit and tomatoes. Add the avocado, pineapple and sliced chicken. Serve with the vinaigrette. EAT!

Pineapple Chile Vinaigrette

  • Combine all the ingredients except the basil and cilantro to a blender or food processor and blend until smooth. Now add the basil and cilantro, pulse until combined. Season with salt if needed.

Nutrition

Calories: 646kcal | Carbohydrates: 25g | Protein: 19g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 431mg | Potassium: 663mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1980IU | Vitamin C: 70mg | Calcium: 46mg | Iron: 1.6mg