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
Scale
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.
