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Hawaiian Chicken Salad Recipe

Hawaiian Chicken Salad Recipe

Hawaiian Chicken Salad blends tender chicken, pineapple, and crunchy vegetables in a creamy tropical dressing for a refreshing, flavorful dish. It's easy to customize, nutritious, and perfect for any meal or gathering.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

Chicken Salad
  • 3 cups cooked chicken breast cut into ½-inch cubes
  • 1 cup sliced celery
  • 3 ounces water chestnuts sliced and roughly chopped
  • 1½ cups seedless grapes
  • 1 cup chopped macadamia nuts or slivered almonds sliced almonds work as well
  • 1 20-ounce can pineapple chunks or tidbits (no added sugar), drained
  • ½ cup toasted unsweetened coconut flakes reserve 1 tablespoon for garnish
Creamy Coconut Curry Dressing
  • 1½ cups mayonnaise
  • ½ cup canned coconut milk
  • ½ tablespoon curry powder
  • ½ tablespoon soy sauce or tamari, or coconut aminos
  • Juice of half a lemon

Method
 

  1. In a large bowl, combine chicken, celery, water chestnuts, grapes, coconut flakes, pineapple, and nuts—remember to reserve some coconut flakes and nuts for garnish.
  2. In a separate bowl, mix together mayonnaise, curry, soy sauce, lemon juice, and coconut milk. Pour this dressing over the salad and stir until everything is well coated.
  3. Cover the bowl and refrigerate for 8 hours or overnight.
  4. Before serving, garnish with the reserved almonds and coconut flakes.

Notes

  • SERVING SUGGESTIONS: Serve on a bed of lettuce, lettuce, or tortilla wraps, on a croissant or Hawaiian rolls. You can even stuff half an avocado.
  • TOP TIP: Make salad at least 8 to 12 hours in advance to allow flavors to blend.