This Hawaiian Barbecue Chicken Chopped Salad is full of things that will remind you of a tropical island getaway, like juicy pineapple and mango, crunch macadamia nuts and a tangy, creamy pineapple barbecue dressing.
Whisk marinade ingredients together in a medium-size bowl. Pour half of the marinade in a zip-top bag and add the chicken breasts and seal. Massage the marinade into the chicken and store in the refrigerator for 30 minutes to an hour, or up to overnight. Store the remaining marinade in a sealed container in the fridge for serving with your meal.
Heat about a tablespoon of olive oil in a large skillet (I recommend nonstick because of the sugar in the barbecue sauce) over medium-high heat. Remove the chicken from the sealed bag and discard any remaining marinade. Cook the chicken, flipping once, until no longer pink (about 4 minutes per side). Transfer to a plate and set aside to cool.
Meanwhile, whisk the creamy pineapple bbq dressing ingredients together in a small bowl until thick and well combined.
Toss chicken, lettuce, cabbage, carrot, pineapple, mango and green onion together in a large bowl with the Pineapple BBQ Dressing. Drizzle with the reserved sauce and garnish with sesame seeds and macadamia nuts.
I like to line all the ingredients up on a large platter for guests to admire before tossing it and serving. It's a stunning presentation!