Hawaiian Chicken Salad: A Taste of the Islands in Every Bite

There’s something magical about a dish that can transport you with just one bite. Hawaiian Chicken Salad is one of those rare recipes. One forkful and you’re basking in the warmth of a coastal breeze, hearing the waves crash, and watching palm trees sway. It’s a dish that doesn’t just satisfy hunger—it evokes a sense of place, a memory of sun-drenched vacations and family gatherings filled with laughter and love.

Growing up, our summers weren’t complete without my auntie’s Hawaiian Chicken Salad gracing the picnic table. With its refreshing chunks of pineapple, the crunch of celery and nuts, and that rich, creamy dressing kissed with lime and coconut, it always stood out as something special. While burgers and grilled meats played their role, it was this salad that people went back for—again and again.

Over the years, I’ve come to appreciate this salad as more than just a warm-weather favorite. It’s a beautiful reminder of how food can bring comfort and brightness any time of year. Whether served at a backyard barbecue, packed into lunchboxes, or layered into a crisp lettuce wrap for a light dinner, Hawaiian Chicken Salad remains a dependable classic.

Why You’ll Love This Recipe

• A Burst of Tropical Flavor: Sweet pineapple, nutty coconut, and a zesty lime dressing make each bite vibrant and refreshing.
• Fast and Simple: Minimal cooking, mostly chopping and mixing.
• Flexible Serving Options: Serve it chilled on greens, inside pita bread, or with crackers.
• Perfect Make-Ahead Meal: The flavors deepen after chilling, making it ideal for meal prep or gatherings.

INGREDIENTS YOU’LL NEED:

• 3 cups cooked chicken breast, shredded or diced (rotisserie or grilled)
• 1 cup pineapple chunks (fresh or canned in juice)
• ½ cup diced mango or papaya (optional, for extra sweetness)
• ½ cup chopped macadamia nuts or slivered almonds
• ½ cup unsweetened flaked coconut
• ½ cup diced celery
• ¼ cup sliced green onions
• ½ cup mayonnaise
• ¼ cup coconut milk or pineapple juice
• 2 tablespoons fresh lime juice
• 1 teaspoon honey or agave nectar
• 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
• ¼ teaspoon ground coriander
• Salt and freshly ground black pepper, to taste

HOW TO MAKE HAWAIIAN CHICKEN SALAD

Step-by-Step Instructions:

Step 1: Prep Your Ingredients
Start by dicing or shredding your cooked chicken. I often use leftover grilled chicken or rotisserie—it’s flavorful and saves time. Drain the pineapple and dice if using rings or chunks. If adding mango or papaya, peel and dice them as well. Chop the nuts and slice the green onions thin.

Step 2: Make the Creamy Tropical Dressing
In a small mixing bowl, whisk together the mayonnaise, coconut milk (or pineapple juice), lime juice, honey, ginger, coriander, and a pinch of salt and pepper. This dressing should taste bright and lightly sweet—like sunshine in a bowl.

Step 3: Combine the Salad
In a large mixing bowl, gently fold together the chicken, pineapple, mango (if using), nuts, coconut, celery, and green onions. Once everything is evenly distributed, pour the dressing over the top and stir gently to coat all the ingredients.

Step 4: Chill and Let the Flavors Mingle
Cover and refrigerate for at least 1 hour. This step is key—the chill time allows the tropical flavors to blend beautifully and gives the salad a better texture when served.

Step 5: Serve and Enjoy
Before serving, stir the salad again and adjust the seasoning if needed. Serve chilled on a bed of crisp lettuce, scoop it into whole wheat pita pockets, or pair it with crackers or crostini.

HELPFUL TIPS:

• Protein Twist: Swap chicken for cooked turkey or even chickpeas for a vegetarian version.
• Texture Tip: Toast your coconut and nuts lightly in a pan for added crunch and depth.
• Dressing Variations: Add a tablespoon of Dijon mustard for a slightly tangy edge.
• Presentation Idea: Serve inside halved pineapples for a fun and festive look at parties.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4–6 servings
• Category: Salad
• Method: No-cook
• Cuisine: Hawaiian, Fusion
• Diet: Gluten-Free

NOTES:

• Keep the salad well chilled for food safety, especially in summer.
• Adjust the consistency of the dressing by thinning with extra coconut milk if needed.
• To enhance sweetness naturally, use ripe fruit and avoid canned options with added sugar.

NUTRITIONAL INFORMATION:

Per Serving (based on 6 servings)
Calories: 340
Protein: 25g
Carbohydrates: 16g
Fat: 22g
Fiber: 3g
Sugar: 10g

FREQUENTLY ASKED QUESTIONS:

Q: Can I make this ahead of time?
Yes! Hawaiian Chicken Salad actually tastes better when made a few hours ahead, as it allows the flavors to develop.

Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Stir before serving.

Q: Can I freeze this salad?
Freezing is not recommended, as it changes the texture of the fruit and mayo-based dressing.

STORAGE INSTRUCTIONS:

• Refrigerate: Store in a sealed container for up to 3 days.
• Freezing: Avoid freezing to maintain the creamy texture and fresh flavor.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Spicy Honey Chicken (Air Fryer)
• Hawaiian Chicken with Coconut Rice
• Hawaiian Chicken Salad: A Tropical Delight That’s Easy, Healthy, and Gluten-Free
• Gluten-Free Hawaiian Chicken Salad

CONCLUSION:

Whether you’re channeling island vibes for a summer picnic or simply craving something light, creamy, and flavorful, Hawaiian Chicken Salad delivers. It’s a dish that feels like a small celebration every time it’s served—colorful, bright, and comforting. So next time you need a break from the ordinary, whip this up, take a bite, and let it take you away.

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