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Hawaiian Chicken Salad Recipe

Hawaiian Chicken Salad Recipe: Tropical Bliss in Every Bite

This Hawaiian Chicken Salad Recipe brings tropical flavors to your table, making it perfect for meal prep or festive gatherings.
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Prep Time 20 minutes
Chilling Time 8 minutes
Total Time 8 hours
Servings: 4 servings
Course: Salad
Cuisine: Hawaiian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups diced cooked chicken breast use rotisserie chicken for quicker prep
  • 1 cup chopped celery substitute with chopped bell peppers for a different texture
  • 1 can sliced water chestnuts drained; replace with additional celery if unavailable
  • 1 cup halved seedless grapes can reduce or eliminate for keto adaptation
  • ½ cup chopped macadamia nuts use sliced almonds for a budget-friendly option
  • 1 cup pineapple chunks choose no-sugar-added varieties
  • ½ cup unsweetened coconut flakes reserve some for garnishing
For the Dressing
  • ½ cup mayonnaise Greek yogurt may be a lower-fat alternative
  • ¼ cup coconut milk light coconut milk works for lower calories
  • 1 tablespoon curry powder adjust quantity to taste or substitute with a mild version for less heat
  • 1 tablespoon soy sauce use coconut aminos for a gluten-free option
  • 2 tablespoons fresh lemon juice lime juice can be a replacement for a different citrus kick

Equipment

  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the salad ingredients: chicken, celery, water chestnuts, grapes, pineapple, coconut, and macadamia nuts. Reserve a tablespoon of coconut and nuts for garnish.
  2. In a medium-sized bowl, whisk together the dressing ingredients: mayonnaise, coconut milk, curry powder, soy sauce, and lemon juice until smooth and creamy.
  3. Pour the dressing over the salad mixture and gently fold the ingredients until thoroughly coated. Avoid over-mixing.
  4. Cover the bowl and refrigerate for at least 8 hours or overnight to allow flavors to meld.
  5. After chilling, give the salad a gentle stir, adjust seasoning with salt and pepper, and garnish with reserved coconut flakes and macadamia nuts before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 6mg

Notes

For best flavor, prepare the salad at least a day before serving. Serve in a hollowed pineapple for a tropical presentation.

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