If you’re craving a salad that’s bursting with tropical flavors and a perfect balance of creamy and crunch, look no further than this delightful Hawaiian Chicken Salad Recipe. It’s a vibrant mix of tender chicken, sweet pineapple, crisp celery, and a luscious dressing that brings everything together in a harmony of taste and texture. Whether you’re packing a lunch, preparing a light dinner, or serving a crowd, this recipe feels like a sunny getaway in every bite.
Ingredients You’ll Need
The magic of this Hawaiian Chicken Salad Recipe lies in its simplicity and the quality of each ingredient. Every component plays a key role in delivering that refreshing, satisfying experience — from juicy pineapple for sweetness to crunchy celery for texture and creamy Greek yogurt for tang. Here’s what you’ll need to make this tasty salad:
- 1 pound cooked chicken, diced: Use leftover chicken or rotisserie for convenience and great flavor.
- 1 cup pineapple chunks: Fresh or canned pineapple adds a juicy, tropical sweetness.
- 1/2 cup chopped celery: Provides that essential crunch and fresh bite.
- 1/4 cup mayonnaise: Adds richness and creaminess to the dressing.
- 1/4 cup Greek yogurt: Brings a tangy depth and lightens up the creaminess.
- 2 tablespoons sweet relish: Offers a hint of sweetness and a little zing.
- 1/4 teaspoon salt: Balances the flavors perfectly.
- 1/4 teaspoon black pepper: Adds mild heat and enhances the seasoning.
- 1/4 cup chopped walnuts (optional): Gives a satisfying nutty crunch and heartiness.
- Lettuce leaves, for serving: Crisp leaves make a lovely, fresh base or wrap.
How to Make Hawaiian Chicken Salad Recipe
Step 1: Prepare the Chicken
Start by dicing 1 pound of cooked chicken into bite-sized pieces. This is the heart of your salad, bringing rich, savory flavor and protein. Using cooked chicken saves time and infuses the salad with a meaty base.
Step 2: Add the Pineapple
Next, toss in 1 cup of pineapple chunks. These juicy pieces add a burst of freshness and tropical sweetness that defines the Hawaiian Chicken Salad Recipe’s character.
Step 3: Toss in the Celery
Adding 1/2 cup of chopped celery introduces a crisp texture contrast. The celery’s subtle earthiness complements the sweetness of the pineapple beautifully.
Step 4: Make the Dressing
In a small bowl, mix together 1/4 cup mayonnaise, 1/4 cup Greek yogurt, and 2 tablespoons of sweet relish until smooth. This dressing is creamy with a tangy sweetness that perfectly coats the salad ingredients.
Step 5: Combine Dressing and Salad
Pour the dressing over the chicken, pineapple, and celery mixture. Stir gently but thoroughly so every bit gets coated in that luscious dressing.
Step 6: Season to Taste
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper over the salad. This step brings the flavors into perfect harmony and wakes up the taste buds.
Step 7: Optional Add-ins
For added crunch and a nutty undertone, fold in 1/4 cup of chopped walnuts. They elevate the texture without overpowering the fresh, fruity flavors.
Step 8: Serve on Lettuce Leaves
Arrange the salad on crisp lettuce leaves, turning this dish into a colorful, inviting presentation. The leaves add an extra layer of freshness and make it easy to enjoy.
How to Serve Hawaiian Chicken Salad Recipe
Garnishes
Fresh garnishes bring your Hawaiian Chicken Salad Recipe to life. Consider sprinkling chopped green onions or a handful of fresh cilantro for an herbal brightness. A few extra pineapple chunks on top add a pop of color and sweetness just before serving.
Side Dishes
This salad pairs beautifully with light sides like a crusty baguette, coconut rice, or even grilled veggies. These options keep the meal balanced without overshadowing the main star — the Hawaiian Chicken Salad Recipe itself.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out pineapple halves or inside crisp tortilla cups. This instantly turns it into an eye-catching party dish that makes every bite feel extra special.
Make Ahead and Storage
Storing Leftovers
You can store leftover Hawaiian Chicken Salad Recipe in an airtight container in the refrigerator for up to 3 days. The flavors deepen with time, but the salad is best enjoyed fresh to keep that crisp pineapple and celery texture.
Freezing
Freezing isn’t recommended for this salad because the pineapple and celery can become mushy after thawing. It’s best to enjoy it fresh or within a few days of making it.
Reheating
This salad is designed to be served chilled or at room temperature, so no reheating is needed. Simply let it sit out for a few minutes if you want to take the chill off before serving.
FAQs
Can I use canned chicken instead of cooked fresh chicken?
Yes! Canned chicken works well in this Hawaiian Chicken Salad Recipe for a quick, convenient option. Just be sure to drain it well to avoid excess moisture.
Is Greek yogurt necessary in the dressing?
Greek yogurt adds a tangy twist and cuts the richness of mayonnaise, but if you prefer, you can use all mayonnaise or substitute with sour cream for a slightly different flavor.
Can I make this salad vegan or vegetarian?
Absolutely! Replace the chicken with chickpeas or tofu, and swap the mayonnaise and yogurt with plant-based alternatives to keep the creamy texture.
How do I prevent the salad from getting watery?
Drain any canned pineapple well and pat dry fresh pineapple chunks. Mix the salad just before serving to avoid sogginess from the dressing sitting too long.
What’s a good way to pack this salad for lunch?
Pack the salad and dressing separately if possible, then combine just before eating. Use a sturdy container to keep the lettuce fresh for serving if you like to use lettuce leaves.
Final Thoughts
This Hawaiian Chicken Salad Recipe is one of those dishes that feels like a mini-vacation on your plate. Its combination of sweet, savory, creamy, and crunchy is downright addictive. I can’t wait for you to try it and make it your own—trust me, it’s going to be a new favorite in your recipe rotation!
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Hawaiian Chicken Salad Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 0m
- Total Time: 0h 15m
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This refreshing Hawaiian Chicken Salad combines tender cooked chicken with sweet pineapple chunks and crunchy celery, all tossed in a creamy dressing made from mayonnaise, Greek yogurt, and sweet relish. Finished with optional walnuts for added texture and served on crisp lettuce leaves, this salad is a perfect no-cook, quick meal or side dish bursting with tropical flavors and delightful contrasts.
Ingredients
Salad
- 1 pound cooked chicken, diced
- 1 cup pineapple chunks
- 1/2 cup chopped celery
- 1/4 cup chopped walnuts (optional)
- Lettuce leaves, for serving
Dressing
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons sweet relish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Chicken: Dice 1 pound of cooked chicken and place it in a large mixing bowl to create a base for the salad.
- Add Pineapple: Add 1 cup of pineapple chunks to the bowl with the chicken, introducing a sweet, tropical flavor.
- Add Celery: Mix in 1/2 cup of chopped celery for a fresh, crunchy texture that balances the sweetness.
- Make Dressing: In a separate small bowl, combine 1/4 cup mayonnaise, 1/4 cup Greek yogurt, and 2 tablespoons sweet relish. Whisk these together until smooth to create a creamy and tangy dressing.
- Combine Dressing and Salad: Pour the dressing over the chicken, pineapple, and celery mixture in the large bowl, ensuring even coating.
- Season: Season the salad with 1/4 teaspoon salt and 1/4 teaspoon black pepper, then mix thoroughly to blend all flavors.
- Add Walnuts (Optional): If desired, fold in 1/4 cup chopped walnuts for added crunch and nutty flavor.
- Serve: Spoon the Hawaiian Chicken Salad onto fresh lettuce leaves and serve immediately for a light and delightful dish.
Notes
- Use cooked chicken breast for lean protein and easy dicing.
- Fresh pineapple chunks add a juicier texture, but canned pineapple drained well works too.
- Greek yogurt in the dressing adds creaminess while reducing fat content compared to using mayonnaise alone.
- Walnuts can be omitted or substituted with pecans or almonds for different nutty flavors and textures.
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
- This salad can be made a few hours ahead and refrigerated to let flavors meld, but add walnuts just before serving to maintain crunch.
