Ingredients:
• 1 Chicken breast, large
• 1/2 Avocado
• 1/2 cup Cherry tomatoes
• 2 tbsp Cilantro, chopped
• 2 Garlic cloves, minced
• 1/4 tsp Ginger powder
• Zest of 1 Lime
• 1/4 tsp Onion powder
• 3/4 cup Fresh pineapple pieces
• 1/2 Red onion, thinly sliced
• 4 cups Romaine lettuce, chopped
• 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:
1. Cook 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 until golden brown on both sides and fully cooked through, about 6-8 minutes per side. Once cooked, let it rest for a few minutes before slicing it into thin strips.
2. Prepare 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 pieces.
3. Make Dressing: In a small bowl, whisk together the light coconut milk, honey, lime juice, tamari sauce, and remaining olive oil. Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference.
4. Add Quinoa: Add the cooked quinoa to the salad bowl with the other ingredients.
5. Toss Salad: Pour the dressing over the salad ingredients. Toss everything together until well combined, ensuring all ingredients are evenly coated with the dressing.
6. Garnish: Sprinkle the salad with ground cumin for an extra burst of flavor.
7. Serve: Divide the salad into individual serving bowls. Drizzle each portion with a bit of fresh pineapple juice for a refreshing touch