Hawaiian Chicken Salad Recipe

There's something truly special about the vibrant, tropical flavors of Hawaiian Chicken Salad. With juicy pineapple, tender chicken, crisp vegetables, and a creamy dressing kissed with a hint of sweetness, this dish instantly transports you to a beachside picnic with every bite.

this Recipe

I discovered this refreshing salad on a summer trip to Maui, and it’s become my go-to for potlucks, quick lunches, and make-ahead dinners. It’s not only easy and quick to throw together, but also kid-approved, budget-friendly, and perfect for meal prep.]

One bite, and you'll be hooked. Let’s dive into why you need this Hawaiian twist on your weekly menu.

Why You’ll Love This Hawaiian Chicken Salad

Get ready to fall in love with a salad that’s as satisfying as it is colorful. This Hawaiian Chicken Salad is more than just a side—it's a main event in its own right.

First, it’s a total time-saver. Whether you're working with leftover chicken, rotisserie, or quickly grilled breast meat, this dish comes together in under 30 minutes from start to finish.

It’s also incredibly versatile. You can serve it cold over a bed of greens, stuffed in a croissant for a tropical sandwich, or wrapped in lettuce leaves for a low-carb option.

Did I mention it’s budget-friendly? Most of the ingredients are pantry staples or inexpensive grocery items, making it a great choice for feeding a crowd without breaking the bank.

And of course, the flavor profile is unbeatable. The mix of sweet pineapple, crunchy celery, savory chicken, and creamy dressing delivers a perfect balance of textures and tastes.

Once you try this, it’ll become a meal prep staple, a BBQ favorite, and your new summer obsession.

Ingredients Notes

The magic of Hawaiian Chicken Salad lies in its tropical ingredients, blended in just the right way to create a refreshing and creamy mix.

Cooked chicken is the heart of this recipe. I often use leftover grilled chicken or shredded rotisserie chicken for ease, but you can also poach or bake fresh chicken breasts. Aim for a firm yet juicy texture.

Pineapple chunks add the signature island sweetness. Canned pineapple in juice (not syrup) works perfectly here, but if you have access to fresh pineapple, it’s even better. Just be sure to drain excess juice to avoid a soggy salad.

Celery and red onion provide crunch and a mild bite. Dice them finely so they blend well with the other ingredients without overpowering. You could also toss in red bell pepper for extra color and flavor.

The dressing is a simple blend of mayonnaise, Greek yogurt, and a splash of pineapple juice, with a hint of honey or brown sugar. This combo gives a creamy yet tangy-sweet finish that’s hard to resist.

Finally, chopped macadamia nuts or slivered almonds add a toasty crunch, while green onions or fresh parsley offer a pop of freshness. Optional additions include shredded coconut or raisins for a sweeter profile.

No special equipment is needed—just a large mixing bowl, a sharp knife, and a cutting board. A citrus zester is helpful if you decide to add lime zest for extra zing.

How To Make This Hawaiian Chicken Salad

Making this Hawaiian Chicken Salad couldn’t be easier. Just a few simple steps and you're ready to enjoy a tropical treat.

Start by prepping your chicken. If you're using freshly cooked chicken, let it cool completely before dicing or shredding. For the best results, cut it into small, bite-sized pieces so it mixes evenly with the other ingredients.

Next, dice your celery, red onion, and pineapple. If you're using canned pineapple, drain it thoroughly and pat it dry with a paper towel. This step ensures your salad isn’t watery.

In a large mixing bowl, combine the chicken, pineapple, celery, red onion, and any optional ingredients you're using, like nuts or coconut. Gently toss everything together with a large spoon or spatula.

Now, in a small bowl, whisk together the mayonnaise, Greek yogurt, a bit of reserved pineapple juice, and a drizzle of honey. Taste the dressing and adjust with salt, pepper, or more sweetness to your liking.

Pour the dressing over the chicken mixture and stir until everything is evenly coated. Don’t overmix—just enough to combine the flavors and coat the ingredients.

Let the salad chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld together beautifully. The total prep time is around 25 minutes, and you can make it up to two days in advance.

Storage Options

This salad is as meal-prep friendly as they come. Store it in an airtight container in the refrigerator for up to 4 days. It actually tastes even better the next day after the flavors have had more time to blend.

Avoid freezing, as the creamy dressing tends to separate and the pineapple can become mushy when thawed.

If you’re packing this for a picnic or lunchbox, keep it chilled in an insulated bag with an ice pack to maintain freshness and food safety.

To rehydrate leftovers that feel a bit dry, stir in a small spoonful of mayo or yogurt before serving.

Variations and Substitutions

One of the best parts of this salad is its adaptability. You can swap and mix ingredients based on your preferences or what's in your fridge.

For a lighter version, use all Greek yogurt instead of mayo, or try an avocado-based dressing for a healthy fat boost.

If you’re avoiding chicken, substitute it with shredded turkey, tofu, or even chickpeas for a vegetarian twist. The salad still holds up beautifully.

Want a fruitier bite? Mix in mango chunks, mandarin oranges, or diced apples. They play well with the tangy dressing and add even more island flair.

For a flavor twist, add a spoonful of curry powder to the dressing. It gives the salad a subtle warmth and complexity that pairs surprisingly well with pineapple.

And if you're craving crunch, swap macadamia nuts with cashews or even crushed wonton strips for an Asian-inspired spin.

Don’t be afraid to play around with the ingredients—you might just discover your new favorite version of this classic.

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