Description

Take your taste buds on a tropical getaway with this Hawaiian Chicken Salad! Packed with juicy pineapple, crunchy nuts, tender chicken, and a creamy island-inspired dressing, it’s a refreshing and vibrant dish perfect for warm days, potlucks, or quick lunches.

Ingredients

3 cups cooked chicken breast, shredded or diced (rotisserie or grilled)
1 cup diced pineapple (fresh or canned in juice)
½ cup diced mango or papaya (optional)
½ cup sliced or slivered almonds or macadamia nuts
½ cup shredded or flaked unsweetened coconut
½ cup diced celery
¼ cup thinly sliced green onions

For the Creamy Island Dressing:
½ cup mayonnaise
¼ cup coconut milk or pineapple juice
2 tablespoons lime or lemon juice
1 teaspoon honey or agave nectar
½ teaspoon ground ginger or 1 teaspoon fresh grated ginger
¼ teaspoon ground coriander
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the cooked chicken by shredding or dicing it into bite-sized pieces. Dice the pineapple and optional mango or papaya. Slice green onions and chop nuts if necessary.
In a small bowl, whisk together the mayonnaise, coconut milk or pineapple juice, lime or lemon juice, honey, ginger, coriander, salt, and pepper to create the dressing.
In a large mixing bowl, combine the chicken, pineapple, mango (if using), nuts, coconut, celery, and green onions.
Pour the dressing over the salad mixture and gently fold until all ingredients are evenly coated.

Cover the salad and refrigerate for at least 1 hour to allow flavors to meld before serving.

Notes

You can substitute Greek yogurt for mayonnaise for a lighter version.
To make it more filling, serve on a bed of greens, in lettuce wraps, or in a croissant sandwich.
For added zest, toss in a dash of chili flakes or a squirt of Sriracha into the dressing.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: Hawaiian-Inspired