Description
This Hawaiian Chicken Salad Bowl is a tropical-inspired, fresh and flavorful meal perfect for lunch, dinner, or meal prep. Featuring juicy grilled chicken, sweet pineapple, crisp veggies, and a tangy yogurt-lime dressing, this vibrant bowl brings island vibes to your plate. It’s naturally gluten-free, customizable, and perfect for healthy eating with tropical flair.
Ingredients
- Cooked chicken breast, grilled or shredded
- Fresh pineapple, diced
- Cooked brown rice or quinoa
- Shredded purple cabbage
- Shredded carrots
- Cucumber, thinly sliced
- Avocado, sliced or cubed
- Green onions, sliced
- Chopped cilantro or parsley
- Sesame seeds (optional)
- Dressing:
- Greek yogurt or mayo
- Lime juice
- Honey or maple syrup
- Garlic powder
- Salt and black pepper
Instructions
-
Prep ingredients: grill or shred chicken, cook rice or quinoa, and chop fruits and vegetables.
-
In a small bowl, whisk together dressing ingredients: Greek yogurt, lime juice, honey, garlic powder, salt, and pepper.
-
Start with a base of rice or quinoa in each bowl.
-
Layer chicken, pineapple, cabbage, carrots, cucumber, and avocado on top.
-
Drizzle with the dressing.
-
Garnish with green onions, cilantro or parsley, and optional sesame seeds.
-
Serve immediately or chill for later.
Notes
- Substitute cauliflower rice for a low-carb option.
- Add edamame, roasted chickpeas, or a boiled egg for extra protein.
- Stir sriracha into the dressing for a spicy kick.
- Store components separately in airtight containers for up to 3 days.
- Dressing lasts up to 5 days refrigerated.
