Hawaiian chicken and rice salad
Hawaiian chicken and rice salad is a simple dish with chicken. How to make Hawaiian rice salad? Discover the recipe for Hawaiian chicken salad!
Hawaiian salad with chicken, pineapple and rice is a surprisingly simple and delicious salad with chicken breast.
The flavor of aromatically seasoned chicken, tender rice, and sweet pineapple with the addition of a velvety yogurt-mustard sauce is truly extraordinary…
Chicken is a valuable source of protein, minerals and vitamins.
The main ingredient of the sauce, natural yogurt, is produced through the fermentation of milk by specific strains of bacteria. The most important property of yogurt is its beneficial effect on the immune system. Additionally, it positively affects bones, the digestive system, and blood pressure control. Probiotic bacteria in yogurt help maintain a healthy gut flora.
Rice is a rich source of carbohydrates, fiber, B vitamins, manganese, copper, magnesium and selenium.
If you prefer Hawaiian salad without rice, check out the recipe for Hawaiian chicken and pineapple salad.
How to make rice and chicken salad? Discover a simple recipe for Hawaiian chicken salad!
Preparation time: 15 min
Calories: 519
Protein: 50 g
Carbohydrates: 54 g
Fats: 12 g
Ingredients for Hawaiian chicken and rice salad:
- Chicken breast 1 small fillet (150 g)
- Basmati rice 1/2 packet or 5 tablespoons (50 g)
- Yellow cheese 1 piece or 1 slice (15 g)
- Pineapple 2-3 slices (70 g)
- Canned corn 1 tablespoon (15 g)
- Onion 1 small (20 g)
- Natural yogurt 3% 2 tablespoons (50 g)
- Mustard 1 teaspoon (10 g)
- Olive oil 1 teaspoon (5 g)
- Calorie-free sweetener e.g. erythritol 1 teaspoon (5 g)
- Chili
- Curry
- Smoked sweet paprika
- Salt
Preparation of Hawaiian chicken and rice salad:
Step 1: Cook the rice (check the recipe).
Step 2: Place the olive oil in a bowl. Season with smoked sweet paprika, chili, and curry. Mix well.
Step 3: Clean the meat and cut it into small pieces. Place in the bowl and coat each piece in the prepared marinade. Set aside.
Step 4: In a small dish, combine the yogurt, mustard, sweetener, and a pinch of salt. Mix thoroughly until combined.
Step 5: Grate the cheese or cut it finely. Peel and finely chop the onion.
Step 6: Prepare the pineapple – if using canned pineapple, drain it; if using fresh, cut a slice, peel it, and remove the hard core. Heat a non-stick pan over medium heat. Add the pineapple and cook until lightly browned, about 2-3 minutes per side.
Step 7: Remove the pineapple from the pan and cut it into small pieces. Set aside.
Step 8: Add the marinated meat to the heated pan. Cook until fully cooked, about 5-10 minutes depending on the size of the pieces, stirring occasionally. Transfer the cooked meat to a bowl and set aside.
Step 9: In a bowl, combine the rice, meat, onion, pineapple, drained corn, sauce, and cheese. Mix well.
Step 10: Serve in a convenient dish – either immediately after preparation or chilled in the fridge.
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