Hawaiian Chicken Salad Recipe

There's nothing quite like the refreshing taste of Hawaiian Chicken Salad on a warm day. The combination of tender chicken, juicy pineapple, and crunchy macadamia nuts creates a perfect balance of sweet, savory, and tropical flavors. Whether you're serving it as a sandwich, over a bed of greens, or straight from the bowl, this dish is a true crowd-pleaser.

this Recipe

I first discovered this recipe while vacationing in Maui, where fresh pineapple and macadamia nuts are local staples. One bite, and I was hooked! Now, it's my go-to dish for picnics, summer lunches, and even light dinners. Plus, it's incredibly easy to make, so you can enjoy a little taste of the islands any time.

Why You'll Love This Hawaiian Chicken Salad

Get ready to fall in love with this Hawaiian Chicken Salad—it's fresh, flavorful, and incredibly easy to make!

First off, it's quick and simple. With just a handful of ingredients and minimal prep time, you can have this salad ready in under 20 minutes. Perfect for busy weekdays or last-minute get-togethers.

It's also incredibly versatile. Serve it in lettuce cups for a low-carb option, pile it onto a croissant for a delicious sandwich, or scoop it onto crackers for a snack-worthy appetizer.

Not to mention, this salad is packed with texture and flavor. The tender chicken pairs beautifully with the juicy pineapple, crunchy celery, and buttery macadamia nuts. A hint of honey and tangy Greek yogurt ties everything together for a creamy, well-balanced bite.

Best of all, it's healthy and satisfying. Using Greek yogurt instead of mayo keeps it light, while lean chicken breast provides plenty of protein to keep you full and energized.

Ingredients Notes

The magic of this Hawaiian Chicken Salad lies in its simple yet flavorful ingredients. Each component brings a unique texture and taste, creating a well-rounded dish.

Chicken is the star of the salad. I prefer using boneless, skinless chicken breast for a lean and tender bite, but rotisserie chicken is a great shortcut if you're short on time.

Pineapple adds a juicy, tropical sweetness that makes this salad stand out. Fresh pineapple is best for its natural flavor, but canned pineapple (drained well) works in a pinch.

Macadamia nuts bring a buttery crunch that complements the softness of the chicken and pineapple. If you don't have macadamia nuts, you can substitute with almonds or cashews for a similar texture.

Greek yogurt serves as the creamy base of the salad. It adds a slight tang and keeps things light. If you prefer a richer flavor, you can use a mix of Greek yogurt and mayonnaise.

Celery and red onion add a refreshing crunch and a slight bite, balancing out the sweetness from the pineapple.

You'll also need honey, lime juice, and salt & pepper to enhance the flavors and bring everything together.

How To Make This Hawaiian Chicken Salad

Creating this delicious Hawaiian Chicken Salad is incredibly easy. Let me walk you through the steps.

Start by cooking the chicken if you're not using pre-cooked or rotisserie chicken. Season lightly with salt and pepper, then bake, grill, or poach it until fully cooked. Once cooled, chop or shred it into bite-sized pieces.

Next, prepare the pineapple by cutting it into small chunks if you're using fresh fruit. If using canned pineapple, make sure to drain it well to avoid excess moisture in the salad.

In a large mixing bowl, combine the chicken, pineapple, celery, red onion, and macadamia nuts. Give everything a gentle toss to evenly distribute the ingredients.

For the dressing, whisk together Greek yogurt, honey, lime juice, salt, and pepper in a small bowl. Pour it over the chicken mixture and stir until everything is well coated.

Let the salad chill in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld together beautifully.

Serve your Hawaiian Chicken Salad on croissants, in lettuce cups, over a bed of mixed greens, or simply enjoy it straight from the bowl!

Storage Options

If you have leftovers, this salad stores wonderfully in the fridge. Simply place it in an airtight container and refrigerate for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

For best texture, stir before serving, as the dressing may separate slightly over time. If needed, add a splash of yogurt or a squeeze of lime juice to freshen it up.

Freezing is not recommended, as the creamy dressing and pineapple can become watery upon thawing.

Variations and Substitutions

One of the best things about this Hawaiian Chicken Salad is its versatility. Here are some fun ways to switch things up:

Want a sweeter twist? Add in a handful of raisins or dried cranberries for a pop of fruity flavor.

Prefer a crunchier bite? Swap out macadamia nuts for toasted almonds or pecans.

Looking for a lighter version? Use all Greek yogurt instead of a yogurt-mayo blend, and serve it over greens instead of bread.

Want more tropical flair? Try adding shredded coconut or diced mango for an extra island-inspired touch.

No chicken on hand? This recipe works just as well with shredded turkey or even tofu for a vegetarian option.

No matter how you customize it, this Hawaiian Chicken Salad is sure to be a refreshing, flavorful favorite you'll make again and again!

Print