Earon's Hawaiian Plate Lunch Salad

Transport your taste buds to the tropics with Earon's Hawaiian Plate Lunch Salad, a vibrant and hearty dish that embodies island-inspired flavors. This recipe features tender, juicy chicken thighs marinated in a sweet and savory homemade teriyaki sauce made with soy sauce, pineapple juice, and a hint of ginger, then perfectly grilled for a slight char. Pair it with a creamy, tangy macaroni salad tossed with shredded carrots and green onions, and a crisp bed of mixed salad greens topped with cherry tomatoes and cucumber slices. Finished with a drizzle of olive oil and optional sesame seed garnish, this complete meal is a refreshing yet satisfying way to experience the flavors of a traditional Hawaiian plate lunch. Perfect for a quick dinner or meal prep, this recipe is ready in under an hour and makes four generous servings.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 0.5 cup soy sauce
• 2 tablespoons brown sugar
• 0.25 cup pineapple juice
• 2 garlic cloves, minced
• 0.5 teaspoon ground ginger
• 0.5 cup mayonnaise
• 2 cups cooked elbow macaroni
• 1 tablespoon apple cider vinegar
• 0.5 cup shredded carrots
• 2 green onions, sliced
• 6 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon sesame seeds (optional, for garnish)

Directions

Step 1

In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, minced garlic, and ground ginger to create a teriyaki marinade.

Step 2

Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them. Let the chicken marinate for at least 15 minutes, or up to overnight in the refrigerator.

Step 3

While the chicken marinates, prepare the macaroni salad. In a large bowl, combine mayonnaise, apple cider vinegar, shredded carrots, and green onions. Toss in the cooked macaroni until evenly coated. Season with salt and pepper, then chill in the refrigerator.

Step 4

Heat a grill pan or outdoor grill to medium-high heat. Remove the chicken from the marinade and grill for 5-7 minutes on each side, or until fully cooked and slightly charred. Let rest for a few minutes, then slice into strips.

Step 5

In a large salad bowl, combine mixed greens, cherry tomatoes, and sliced cucumber. Drizzle with olive oil and toss lightly.

Step 6

To assemble the plate lunch salad, divide the greens mixture among four plates. Add a scoop of macaroni salad alongside the greens. Top each plate with slices of grilled teriyaki chicken.

Step 7

Garnish with sesame seeds if desired, and serve immediately.

Nutrition Facts

Serving size	(1721.3g)

Amount per serving	% Daily Value*
Calories	3020.4

Total Fat 168.5g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 3.1g
Cholesterol 617.6mg	0%
Sodium 6569.6mg	0%
Total Carbohydrate 223.7g	0%
Dietary Fiber 17.3g	0%
Total Sugars 38.5g
Protein 150.4g	0%

Vitamin D 28IU	0%
Calcium 372.4mg	0%
Iron 14.4mg	0%
Potassium 2924.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 20.0%

Carbs: 29.7%