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Honey Glazed Chicken Salad
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Tropical Honey Glazed Chicken Salad with Pineapple and Cashew Nuts

If you are a chicken lover I am sure you will enjoy this honey glazed chicken salad. Makes a perfect lunch or dinner.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dinner, Lunch
Servings: 2
Calories: 362kcal

Ingredients

For the marinade

  • 1 tsp paprika powder
  • 1 tsp garlic powder
  • 1 tbsp soy sauce/Tamari
  • 1 tsp fish sauce or more soy sauce
  • 1 tbsp extra-virgin olive oil
  • black pepper

For the chicken

  • 5-6 oz skinless boneless chicken breast cut into bite-size pieces
  • 1 tbsp honey
  • 1 tbsp soy sauce/Tamari

For the salad

  • 3 cups salad greens of your choice shredded
  • 1.5 cup pineapple chopped
  • 1 cup tomato chopped
  • 1 cup cucumber chopped
  • 1/4 cup raw unsalted cashew nuts raw or roasted (garnish)

Instructions

  • Add chicken and marinade ingredients to a Ziplock bag or small container or bowl. Massage marinade into the chicken until well coated. Close or cover and marinate in the fridge for at least 15 minutes. The longer the better.
  • In a skillet, heat cooking oil over medium heat. Cook chicken with the marinade until cooked through and nicely browned. Add honey and extra soy sauce and cook until lightly caramelized or glazed. Allow to cool or serve warm. Up to you.
  • Add salad ingredients to a bowl and top with chicken and (toasted) cashew nuts.
  • Optional: the pineapple and glazed chicken gave enough juiciness to the salad so we didn’t add a salad dressing. But if you want, add a little oil with lemon juice and black pepper if needed.

Notes

  • Take-along tip: if making this in advance, make sure the chicken has cooled down completely before adding it to the other salad ingredients. Store salad greens on top and keep the dressing in a separate container.
  • Tamari and soy sauce share a similar color and flavor, and are both a byproduct of fermented soybeans. The only difference, Tamari is made without wheat and doesn’t contain any gluten.

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