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Chicken Aloha Salad Recipe

Name: Kainoa's Hawaiian Fusions Chicken Aloha Salad Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbs white miso paste; 1 tbs soy sauce; 1 tbs mirin (or dry white wine); 1 tsp rice vinegar; 1 tsp granulated sugar or honey; 1 tsp vegetable oil; 0.25 tsp salt; 0.125 tsp black pepper; 5 cups spring mix (salad greens); 0.75 cup mozzarella cheese, shredded or small pearls; 4 slices bacon; 1 cup cooked white rice (short or medium grain), warm or room temp; 2 tbsp green onions, thinly sliced; 0.5 cup pineapple tidbits (optional for aloha twist); 0.5 cup fresh orange juice; 2 tbs rice vinegar; 3 tbs olive oil; 1 tsp honey; 0.5 tsp Dijon mustard; 0.5 tsp soy sauce; 0.25 tsp salt; 0.125 tsp black pepper; 1 tsp sesame seeds (toasted); 2 pcs lime wedges (optional)

Inspired by Kainoa's Hawaiian Fusion

Time45m

Serves4

Misoy Chicken, spring mix, mozzarella cheese, bacon, rice served with Orange Vinaigrette

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Ingredients

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Miso-Marinated Chicken

1 lb boneless skinless chicken thighs

2 tbs white miso paste

1 tbs Aged soy sauce

1 tbs mirin (or dry white wine)

1 tsp Rice vinegar

1 tsp granulated sugar or honey

1 tsp Tuscany sunflower oil

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Salad Base & Toppings

5 cups spring mix (salad greens)

3/4 cup mozzarella cheese, shredded or small pearls

4 slices bacon

1 cup cooked white rice (short or medium grain), warm or room temp

2 tbsp green onions, thinly sliced

1/2 cup pineapple tidbits (optional for aloha twist)

Orange Vinaigrette

1/2 cup fresh orange juice

2 tbs Rice vinegar

3 tbs olive oil

1 tsp Honey

1/2 tsp Dijon mustard

1/2 tsp Aged soy sauce

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Finishing & Optional

1 tsp sesame seeds (toasted)

2 pcs lime wedges (optional)

Method

Miso-Marinated Chicken

Make marinade and marinate

In a medium bowl whisk together white miso paste, soy sauce, mirin, rice vinegar, sugar (or honey), vegetable oil, salt, and black pepper until smooth. Add the chicken thighs and coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours.

Cook chicken

Remove chicken from refrigerator 10 minutes before cooking. Heat a nonstick or cast-iron skillet over medium-high heat and add a small amount of oil if needed. Cook chicken thighs 4–6 minutes per side (depending on thickness) until an internal temperature reaches 165°F (74°C) and the exterior is nicely caramelized. Alternatively, grill over medium-high heat for similar time. Transfer chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Bacon, Rice & Salad Prep

Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain, then crumble or chop into bite-sized pieces.

If rice is not yet cooked, prepare 1 cup cooked rice according to package directions (yields about 1 cup cooked). Fluff with a fork and keep warm or at room temperature.

In a large bowl, combine the spring mix, shredded mozzarella, sliced green onions, and pineapple tidbits (if using). Toss gently to mix.

Orange Vinaigrette

In a jar or small bowl combine fresh orange juice, rice vinegar, honey, Dijon mustard, soy sauce, salt, and black pepper. Whisk or shake to combine. Slowly stream in the olive oil while whisking (or add oil to jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more honey for sweetness or a pinch more salt if needed.

Assembly & Serve

Divide the salad base among 4 plates or bowls (about 1.25 cups greens per serving). Spoon 1/4 cup cooked rice onto each plate near the greens.

Top each salad with sliced miso chicken (about 4 oz cooked chicken per serving), crumbled bacon (1 slice equivalent), and about 3 tablespoons shredded mozzarella. Scatter green onions and pineapple tidbits over the top.

Drizzle about 2 tablespoons orange vinaigrette over each salad (or serve dressing on the side). Sprinkle toasted sesame seeds and finish with a lime wedge if desired.

Serve immediately while chicken is warm. Leftover chicken and dressing can be refrigerated separately for up to 3 days.