Gluten-Free Hawaiian Chicken Salad

Introduction:
This Gluten-Free Hawaiian Chicken Salad is a vibrant, tropical dish that features tender chicken, sweet pineapple, and a medley of crunchy vegetables. Tossed in a creamy, gluten-free dressing, it’s a perfect choice for a healthy lunch or a light dinner.

Why You’ll Love This Recipe:

• Tropical Twist: The addition of mango and avocado adds a tropical flair and creaminess.
• Fresh and Crunchy: Tomatoes and cucumber provide a refreshing crunch.
• Gluten-Free and Nutritious: A healthy, gluten-free option that’s full of flavor.

Ingredients:

• 2 cups cooked chicken breast, diced (use rotisserie chicken for convenience)
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 ripe avocado, diced
• 1 ripe mango, peeled and diced
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup diced red onion (optional)
• 1/4 cup chopped fresh cilantro (optional, for garnish)

For the Dressing:

• 1/2 cup mayonnaise (ensure gluten-free)
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Prepare the Ingredients:
   • If you haven’t already, cook and dice the chicken breast. Peel and dice the avocado and mango, and dice the cucumber. Halve the cherry tomatoes and drain the pineapple chunks.
2. Make the Dressing:
   • In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
3. Combine Salad Ingredients:
   • In a large bowl, gently combine the diced chicken, pineapple chunks, avocado, mango, cucumber, cherry tomatoes, and red onion if using.
4. Add Dressing:
   • Pour the dressing over the chicken mixture and gently toss until everything is evenly coated.
5. Garnish and Serve:
   • Garnish with chopped fresh cilantro if desired. Serve immediately or chill in the refrigerator for about 30 minutes to allow the flavors to meld.

Tips for Success:

• Avocado: Add the avocado just before serving to prevent it from browning.
• Mango: Ensure the mango is ripe for the best flavor and sweetness.

Recipe Variations:

• Add Nuts: Incorporate chopped cashews or almonds for extra crunch.
• Spicy Kick: Add a dash of hot sauce or a pinch of red pepper flakes to the dressing for some heat.
• Different Fruits: Substitute with other fruits like papaya or peaches for a unique twist.

Serving Suggestions:

• Serve the salad on a bed of greens or with gluten-free crackers or pita bread for a complete meal.
• It also works well as a filling for gluten-free wraps or sandwiches.

Freezing and Storage:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed fresh but can be kept chilled if needed.
• Freezing: Not recommended, as the texture of the salad may change when frozen and thawed.

Special Equipment:

• Mixing Bowl: For combining the salad ingredients.
• Whisk: For making the dressing.

FAQ:

• Can I use a different type of protein?
  Yes, you can substitute the chicken with diced turkey, tofu, or chickpeas for a vegetarian option.
• Can I make the salad ahead of time?
  Yes, you can prepare the salad up to a day in advance and store it in the refrigerator until ready to serve.

Preparation Time:

• 15 minutes for prepping and mixing the ingredients.

Total Time:

• 15 minutes (including prep time).

Nutrition Information (per serving, assuming 4 servings):

• Calories: 320
• Protein: 25g
• Carbohydrates: 22g
• Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 60mg
• Sodium: 450mg
• Fiber: 4g
• Sugar: 15g

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Closing Notes:
This Gluten-Free Hawaiian Chicken Salad is a light, flavorful dish that brings a touch of the tropics to your table. It’s easy to prepare and perfect for a fresh, satisfying meal.