Description
This Hawaiian chicken salad brings tropical paradise to your lunch routine with sweet pineapple, tender chicken, and creamy dressing. Perfect for meal prep, picnics, or elegant lunch presentations.
Ingredients
4 cups cooked chicken, shredded
2 cups fresh pineapple, diced
1 cup red grapes, halved
1/2 cup dried cranberries
1/4 cup toasted coconut flakes
1/3 cup macadamia nuts, chopped
1/2 cup mayonnaise
2 tablespoons Greek yogurt
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon lime zest
2 celery stalks, diced
1/4 cup red onion, minced
2 tablespoons fresh cilantro, chopped
Salt and pepper to taste
Instructions
1. If using fresh chicken, poach in seasoned water until 165°F internal temperature.
2. Cool chicken completely, then shred into bite-sized pieces.
3. Toast coconut flakes and macadamia nuts until golden, set aside to cool.
4. Drain pineapple thoroughly and pat dry with paper towels.
5. Combine mayonnaise, Greek yogurt, honey, lime juice, and lime zest in large bowl.
6. Whisk dressing ingredients until smooth and creamy.
7. Add shredded chicken to dressing, toss to coat evenly.
8. Fold in diced pineapple, grapes, cranberries, celery, and red onion.
9. Add toasted coconut, macadamia nuts, and fresh cilantro.
10. Mix gently to preserve textural elements.
11. Season with salt and pepper to taste.
12. Chill for 30 minutes before serving to allow flavors to meld.
Notes
Rotisserie chicken saves time and adds rich flavor.
Drain all fruits thoroughly to prevent watery texture.
Toast nuts and coconut for enhanced flavor depth.
Best consumed within 24 hours for optimal texture.
Add delicate ingredients just before serving.
- Prep Time: 20
- Category: Salad
- Method: No-Cook
- Cuisine: Hawaiian-American
Nutrition
- Serving Size: 1
- Calories: 342
- Sugar: 16g
- Sodium: 485mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: hawaiian chicken salad, tropical salad, pineapple chicken, lunch recipe