Hawaiian Chicken Salad Recipe
This vibrant Hawaiian Chicken Salad combines juicy chicken, sweet pineapple, crisp vegetables, and a creamy dressing to create a refreshing tropical dish. It’s perfect for summer meals, BBQs, or a nutritious lunch. This recipe is low-carb, gluten-free, and packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Hawaiian
- Diet: Gluten Free
Ingredients
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2 cups cooked chicken breast, chopped or shredded
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1 cup pineapple chunks (fresh or canned, drained)
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½ cup celery, diced
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½ cup red bell pepper, diced
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¼ cup red onion, finely chopped
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¼ cup macadamia nuts or slivered almonds (optional)
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½ cup mayonnaise (or Greek yogurt for a lighter option)
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1 tbsp lime juice
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Salt and pepper to taste
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Optional garnish: green onions or cilantro
Instructions
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In a large bowl, combine the chicken, pineapple, celery, bell pepper, and red onion.
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In a small bowl, mix mayonnaise (or Greek yogurt), lime juice, salt, and pepper.
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Pour the dressing over the salad and toss until well coated.
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Fold in the nuts if using.
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Chill for 30 minutes before serving for best flavor.
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Garnish with green onions or cilantro if desired. Serve on lettuce, in wraps, or with crackers.
Notes
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For extra tropical flair, add shredded coconut or chopped mango.
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Greek yogurt can reduce calories and add tang.
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Store in the fridge for up to 3 days in an airtight container.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 430mg
Find it online: https://emiliarecipes.com/hawaiian-chicken-salad-recipe/