Hawaiian Chicken Salad

Hawaiian Chicken Salad is a vibrant and refreshing dish that brings a taste of the tropics right to your table. This easy-to-make salad features tender chicken, juicy pineapple, and a medley of colorful vegetables, all enveloped in a creamy dressing. Perfect for a light lunch, picnic, or a delightful dinner, this dish is a crowd-pleaser that combines sweetness and crunch in every bite.

Recipe Information

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Servings: 6
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 305
• Protein: 20 grams
• Carbohydrates: 21 grams
• Fat: 18 grams
• Fiber: 2 grams
• Sugar: 7 grams
• Sodium: 360 mg

Why Make This Hawaiian Chicken Salad

Making Hawaiian Chicken Salad is not only quick and simple but also incredibly satisfying. The combination of succulent chicken and fresh pineapple creates a wonderful contrast that is both refreshing and filling. Adding ingredients like crunchy vegetables and nuts provides texture, while the creamy dressing ties everything together beautifully. This salad is versatile—it can be served on greens, in sandwiches, or even as a wrap, making it a perfect option for any occasion.

How to Make Hawaiian Chicken Salad

Ingredients:

• 2 ½ cups cooked chicken breast, diced or shredded (about 2 large breasts)
• 1 cup fresh pineapple, small dice (or well-drained canned pineapple tidbits)
• ½ cup celery, finely chopped
• ½ cup red bell pepper, small dice
• ¼ cup red onion, very finely minced
• ½ cup seedless red grapes, halved (or green grapes)
• ¼ cup roasted macadamia nuts or cashews, roughly chopped
• 2 tablespoons fresh cilantro or flat-leaf parsley, chopped
• 2 tablespoons green onions, thinly sliced

Dressing:

• ½ cup mayonnaise
• 3 tablespoons plain Greek yogurt or sour cream
• 2 teaspoons honey or brown sugar
• 2 teaspoons fresh lime juice (or lemon juice)
• 1 teaspoon rice vinegar or apple cider vinegar
• ½ teaspoon Dijon mustard
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon fine sea salt, plus more to taste
• ⅛ teaspoon freshly ground black pepper
• Pinch of paprika or smoked paprika (optional)
• 1 – 2 tablespoons pineapple juice (from cutting pineapple or canned juice), as needed to thin

To serve (choose one or more):

• Butter lettuce, romaine leaves, or mixed salad greens
• Croissants, brioche buns, or sandwich rolls
• Tortillas for wraps
• Extra pineapple chunks, grapes, nuts, and cilantro for garnish

Directions:

Step 1: Preparation

Use cooked, chilled chicken breast for the best texture, such as leftover roast chicken, rotisserie chicken, or poached chicken. Dice or shred the chicken into bite-sized pieces and measure out 2 ½ cups. Place the chicken in a large mixing bowl.

Step 2: Mixing the Ingredients

Prepare the mix-ins for the salad. For the pineapple, peel, core, and dice the fresh fruit into small, even cubes, patting them dry lightly with paper towels to remove excess juice. Chop the celery finely for crunch, dice the red bell pepper small, and mince the red onion very finely to blend in without overpowering. Wash and dry the grapes, cutting them in half or quarters if they are large. Roughly chop the roasted macadamia nuts or cashews, and chop the cilantro or parsley alongside slicing the green onions.

Step 3: Making the Dressing

In a medium bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), honey, lime juice, rice vinegar, and Dijon mustard until smooth. Add the garlic powder, onion powder, salt, pepper, and paprika if using. Whisk in 1 tablespoon of pineapple juice. If the dressing feels too thick, whisk in an additional tablespoon of pineapple juice, a little at a time, until you achieve the desired consistency. Taste and adjust seasoning by adding a pinch more salt, lime juice, or honey to balance the flavor.

Step 4: Combining the Salad

To the bowl with the chicken, add the prepared pineapple, celery, red bell pepper, red onion, grapes, and nuts. Pour about ¾ of the dressing over the mixture and gently fold with a spatula or large spoon until everything is evenly coated, taking care not to crush the pineapple or grapes. Add the chopped cilantro or parsley and green onions, folding again until combined. If the salad looks dry, add more of the remaining dressing to achieve your preferred creaminess.

Chill for Best Flavor

Cover the bowl and refrigerate for at least 30–60 minutes so the flavors can meld together. Before serving, give the salad a gentle stir and taste again, adjusting any seasoning with extra salt, pepper, or lime juice as needed.

How to Serve Hawaiian Chicken Salad

Serve your Hawaiian Chicken Salad in a variety of ways! Spoon it over a bed of chilled lettuce or mixed greens for a refreshing salad. Alternatively, pile it generously into split croissants, brioche buns, or rolls for a delicious sandwich, adding lettuce leaves for extra crunch. If you prefer wraps, spoon the mixture into tortillas along with shredded lettuce and roll tightly. For entertaining, serve it in a large bowl with toasted bread, crackers, or endive leaves for scooping.

How to Store Hawaiian Chicken Salad

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad contains very juicy fresh pineapple, it may loosen over time; stir it before serving and consider adding a spoonful of extra mayo or yogurt to refresh the creaminess.

Expert Tips for Perfect Hawaiian Chicken Salad

• To save time, use pre-cooked or rotisserie chicken.
• If you want a lighter dressing, you can use more Greek yogurt and less mayonnaise.
• Feel free to customize the salad; add shredded carrots or swap in other nuts based on your preference.
• The longer the salad sits, the better the flavors will meld. Just be sure to give it a stir if it sits in the fridge.

Delicious Variations

• Add sliced avocado for creaminess.
• Incorporate shredded coconut for extra tropical flair.
• Substitute mango or peaches for the pineapple for a different flavor profile.
• Use yogurt-based dressing instead of mayonnaise for a lighter version.

Frequently Asked Questions

• Can I use canned chicken? Yes, canned chicken can be used, but fresh cooked chicken adds better texture and flavor.
• How can I make this salad vegan? Replace chicken with chickpeas or tofu and use vegan mayonnaise and yogurt.
• What’s the best way to cut fresh pineapple? Use a sharp knife to cut the top and bottom off, stand it upright, and slice the skin down from top to bottom, removing any eyes. Cut into halves, then slices.
• Can I use other nuts? Absolutely! Pecans or walnuts can be substituted for macadamia nuts or cashews.
• Is this salad gluten-free? Yes, if you serve it on lettuce or gluten-free bread, it remains gluten-free.

Conclusion

Hawaiian Chicken Salad is a delightful dish that not only satisfies your taste buds but also brings a touch of the tropics to your kitchen. With its bright colors, crunchy textures, and sweet-savory flavors, it’s a recipe worth trying. Whether you’re preparing lunch for yourself or hosting friends and family, this salad is sure to impress. Enjoy every bite, and don’t be afraid to experiment with it to make it your own!

Hawaiian Chicken Salad

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• Author: lydia
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

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Description

A vibrant and refreshing dish combining tender chicken, juicy pineapple, and colorful vegetables in a creamy dressing, perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

• 2 ½ cups cooked chicken breast, diced or shredded
• 1 cup fresh pineapple, small dice
• ½ cup celery, finely chopped
• ½ cup red bell pepper, small dice
• ¼ cup red onion, very finely minced
• ½ cup seedless red grapes, halved
• ¼ cup roasted macadamia nuts or cashews, roughly chopped
• 2 tablespoons fresh cilantro or flat-leaf parsley, chopped
• 2 tablespoons green onions, thinly sliced
• ½ cup mayonnaise
• 3 tablespoons plain Greek yogurt or sour cream
• 2 teaspoons honey or brown sugar
• 2 teaspoons fresh lime juice
• 1 teaspoon rice vinegar or apple cider vinegar
• ½ teaspoon Dijon mustard
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon fine sea salt, plus more to taste
• ⅛ teaspoon freshly ground black pepper
• Pinch of paprika or smoked paprika (optional)
• 1 – 2 tablespoons pineapple juice, as needed to thin
• Butter lettuce, romaine leaves, or mixed salad greens, to serve
• Croissants, brioche buns, or sandwich rolls, to serve
• Tortillas for wraps, to serve
• Extra pineapple chunks, grapes, nuts, and cilantro for garnish

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Instructions

1. Use cooked, chilled chicken breast. Dice or shred the chicken and place it in a large bowl.
2. Prepare the mix-ins: Dice the fresh pineapple, chop the celery, red bell pepper, and mince the red onion. Halve or quarter the grapes and chop the nuts and herbs.
3. Make the dressing by whisking together the mayonnaise, Greek yogurt, honey, lime juice, vinegar, mustard, and seasonings until smooth. Adjust thickness with pineapple juice if necessary.
4. Add the mix-ins to the chicken along with ¾ of the dressing. Fold gently to coat and add more dressing as needed for creaminess. Chill for at least 30–60 minutes to meld the flavors.

Notes

For best texture, use pre-cooked or rotisserie chicken. Customize the salad by adding other vegetables or nuts as desired.

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 serving
• Calories: 305
• Sugar: 7g
• Sodium: 360mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 70mg