Hawaiian Chicken Salad (Printable)
Tropical chicken salad with pineapple, celery, grapes, macadamias and a lime-honey creamy dressing.
# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, diced or shredded
→ Fruits & Vegetables
02 - 1 cup fresh pineapple, diced
03 - 1 cup celery, sliced thinly
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/2 cup seedless grapes, halved
07 - 1/4 cup toasted macadamia nuts, chopped (optional)
→ Dressing
08 - 1/2 cup mayonnaise
09 - 2 tablespoons plain Greek yogurt
10 - 1 tablespoon fresh lime juice
11 - 2 teaspoons honey
12 - 1 teaspoon Dijon mustard
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 2 tablespoons fresh cilantro or parsley, chopped
15 - Butter lettuce leaves, for serving (optional)
# Step-by-step:
01 - In a large mixing bowl, combine the chicken, pineapple, celery, red bell pepper, red onion, grapes, and macadamia nuts.
02 - In a small mixing bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, Dijon mustard, salt, and pepper until fully emulsified.
03 - Pour the dressing over the chicken and vegetable mixture and toss gently to coat evenly.
04 - Cover and refrigerate for a minimum of 15 minutes to enhance flavor integration.
05 - Arrange the salad on butter lettuce leaves if desired and sprinkle with cilantro or parsley before serving.
# Expert Advice:
01 -
- It feels like a secret summer party in a bowl every time you toss it together.
- The sweet, creamy, and crunchy layers make leftovers disappear before you can blink.
02 -
- Don’t skip the chilling step or you’ll miss out on the salad’s signature melded flavor.
- I once tried this with un-toasted nuts and wondered why it felt flat—always toast for that rich aroma.
03 -
- Add the nuts at the very end to keep their crunch, especially if making ahead.
- For ridiculously juicy chicken, gently poach it with a bay leaf and a pinch of salt—your salad will thank you.