Description
Tropical Hawaiian Chicken Salad brings island flavors dancing across your plate with fresh pineapple and tender grilled chicken. Sweet and tangy dressing blends perfectly, inviting you to savor each refreshing bite of paradise.
Ingredients
Scale
Main Protein:
- 2 cups (473 ml) cooked, shredded chicken (rotisserie or grilled)
Produce and Nuts:
- 1 cup (237 ml) fresh pineapple, diced (or canned, drained)
- ½ cup (118 ml) red bell pepper, diced
- ½ cup (118 ml) celery, diced
- ¼ cup (59 ml) red onion, finely chopped
- ¼ cup (59 ml) macadamia nuts or almonds, chopped
- 2 tablespoons (30 ml) shredded coconut (optional, for extra tropical flavor)
Dressing and Seasoning:
- ½ cup (118 ml) mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon (15 ml) honey
- 1 tablespoon (15 ml) lime juice
- ½ teaspoon (2.5 ml) salt
- ¼ teaspoon (1.25 ml) black pepper
- ¼ teaspoon (1.25 ml) garlic powder
Serving Suggestions:
- Lettuce wraps, croissants, or sandwich bread
- Extra pineapple slices (optional)
Instructions
- Craft a zesty dressing by vigorously blending mayonnaise with honey, freshly squeezed lime juice, minced garlic, a pinch of salt, and a dash of ground pepper until the mixture transforms into a silky, harmonious emulsion.
- Dice the succulent chicken into uniform, bite-sized cubes, ensuring each piece is roughly the same size for consistent texture and even flavor distribution.
- Chop crisp green onions and vibrant red bell peppers into delicate, thin slices that will add a delightful crunch and burst of color to the salad.
- Toast macadamia nuts in a dry skillet over medium heat, gently moving them around to prevent burning, until they release a rich, nutty aroma and develop a golden-brown hue.
- Combine the diced chicken with the prepared green onions and bell peppers in a spacious mixing bowl, creating a colorful foundation for the salad.
- Gently fold the creamy dressing into the chicken mixture, ensuring each morsel is generously coated and infused with the tangy, sweet flavors.
- Sprinkle the toasted macadamia nuts over the salad, providing a delectable crunch and authentic Hawaiian-inspired texture.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld and intensify, creating a harmonious and refreshing dish.
- Before serving, give the salad a gentle stir and garnish with additional chopped green onions for a fresh, vibrant finish.
Notes
- Customize the dressing by adjusting honey levels for a tangier or sweeter profile, depending on personal taste preferences.
- Swap mayo with Greek yogurt or avocado for a lighter, healthier alternative that still maintains a creamy texture.
- Grill chicken instead of using pre-cooked to add smoky depth and enhance the overall flavor complexity of the salad.
- Add toasted macadamia nuts or coconut flakes for an authentic Hawaiian-inspired crunch that elevates the dish’s tropical essence.
- Prep Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Blending
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg