Hawaiian Protein Paradise

Allergens

N/A

Ingredients

• 12 oz grilled chicken breast, sliced
• 2 cups mixed green salad (spinach, arugula, kale)
• 1 cup pineapple, diced
• 1 cup mango, diced
• 1 avocado, sliced
• 1/4 cup macadamia nuts, chopped
• 1/2 cup coconut flakes, toasted
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Season the chicken breast with salt and pepper to taste. Grill until cooked through and set aside to rest.
2. In a large bowl, combine the mixed greens, pineapple, mango, avocado, macadamia nuts, and coconut flakes.
3. Slice the grilled chicken into thin strips and add to the salad.
4. Drizzle with lime juice and olive oil, then toss gently to combine.

Chef’s Insight

This dish is a great way to experience Hawaiian flavors while still maintaining a high-protein, healthy meal. Feel free to experiment with other island fruits like papaya or kiwi.

Notes

Use ripe but firm fruits for the best flavor and texture. - Toasting coconut flakes can be done in a dry pan over medium heat or in the oven at 350°F (175°C) for about 4 minutes, stirring frequently to prevent burning.