Presenting a stunning and vibrant salad that bursts with the delightful essence of the tropics – a true homage to Hawaiian influences! This verdant masterpiece boasts an abundance of wholesome greens, accompanied by succulent chicken marinated in the symphony of pineapple and coconut. Adorning this masterpiece is a bed of coconut-infused rice, elegantly adorned with a drizzle of a delectable cilantro and lime dressing.
Behold, a salad that truly exemplifies the pinnacle of culinary satisfaction. Beyond its gastronomic prowess, this creation embraces a resourceful spirit by ingeniously repurposing remnants from a recipe I unveiled a few weeks ago. Thus, it marries the virtues of thriftiness, convenience, healthfulness, and above all, an unparalleled gustatory delight. What more could one possibly desire from a salad?
A TROPICAL CHICKEN SALAD!!
This culinary creation draws inspiration from my recent postings of Hawaiian Coconut Pineapple Chicken Skewers and Coconut Lime Cilantro (Coriander) Rice. As the result of transforming leftovers into a newfound delight, I couldn’t resist the urge to share this salad recipe here.
To provide a glimpse into my culinary philosophy, much of what graces the pages of RecipeTin Eats is a product of my ceaseless endeavor to make judicious use of ingredients lingering in my refrigerator or freezer. Amidst the flow of client photography assignments and my monthly contributions to the Super Food Ideas magazine, alongside the recipes I unveil here, the perennial challenge of surplus ingredients invariably surfaces. A magnetic whiteboard affixed to my refrigerator acts as a canvas for my culinary brainstorming, all rooted in a list of essential “MUST USE” components.
The aversion to wastefulness runs deep within me. From childhood, I recall being admonished if a single grain of rice dared to remain in my bowl. “A farmer toiled to cultivate that rice!” my mother would chide.
Let’s steer the course back to the salad at hand.
At its core lies a delectable coconut-pineapple marinade that mirrors the marinade employed in the Hawaiian Chicken Skewers. In fact, the surplus marinade from that very recipe readily finds purpose in tenderizing the chicken breast for this endeavor.
Alternatively, a strategic maneuver involves marinating the chicken intended for the skewers for 24 hours, then transitioning to marinate the breast for an additional 24 hours. Such thoughtful culinary orchestration results in a vibrant and well-coated poultry.
The verdant foundation of the salad is composed of an assortment of greens, embodying a splendid assemblage that stems from the treasures unearthed within my refrigerator. Yet, the prospects are boundless, offering scope for personal culinary exploration.
A virtuous addition emerges in the form of leftover Coconut Cilantro/Coriander Rice, previously paired as a side with the Hawaiian Chicken Skewers. This complementary fusion bolsters the salad’s heartiness and presence.
A can of pineapple pieces assumes a pivotal role, contributing its essence to both the marinade and the salad itself. The pineapple pieces are tenderly seared, inviting their sweet succulence to harmonize with the ensemble.
Loyal readers may acknowledge that salads have not frequently claimed the spotlight in my culinary repertoire. However, this particular creation commands a rare enthusiasm within me. A salad worth sharing – an exclamation that resounds with authentic excitement!
