Hawaiian Chicken Salad: A Tropical Twist on Your Dinner Table

Hey there! I’m super excited to have you join me today as we whip up something that feels like a mini-vacation on a plate—Hawaiian Chicken Salad! If you’ve ever taken a bite of something and found yourself instantly transported to a sunny paradise, then you know exactly what I’m talking about. This dish is vibrant, refreshing, and downright delicious—a celebration of flavors that will make your taste buds dance!

Picture this: you’re lounging on a tropical beach, the sun warming your skin, while a gentle breeze carries the sweet scent of grilled pineapple and coconut. Well, my friend, that’s the vibe I’m channeling with this recipe. It’s not just food; it’s an experience, a story, a moment shared with family and friends.

I stumbled upon this Hawaiian Chicken Salad one summer while visiting my aunt in Hawaii. She tossed together a mix of fresh ingredients, and as I savored each bite, I could feel the Aloha spirit envelop me. The combination of juicy chicken, bright vegetables, and the unmistakable essence of coconut and pineapple was divine. I knew right then that I had to recreate that magic in my own kitchen, and I’m here to share it all with you. This dish is great for a light lunch, a picnic, or even a backyard barbecue—it’s versatile, easy to prepare, and trust me, your friends will be asking for the recipe!

So grab that apron and let’s dive into the colorful world of flavors with this Hawaiian Chicken Salad. You’re going to want to keep this recipe close because it’s sure to become a family favorite. Ready? Let’s get cooking!

Personal Story

Ah, where do I begin? There’s something special about food that allows us to reminisce about cherished memories. I remember that summer trip to Hawaii like it was yesterday. My aunt, a culinary whiz with an insatiable passion for island flavors, invited me into her kitchen. The sun streamed through the windows, and with each chop of the knife, a wave of nostalgia hit me. She didn’t just cook; she created. The air buzzed with the scent of garlic sizzling in olive oil, mingling perfectly with tangy pineapple juice.

As we prepared the chicken, she shared stories of her first taste of a Hawaiian salad, and the joy on her face as she recalled a family beach day made it seem almost magical. That salad was bright and colorful, bursting with flavors that made every bite feel like a warm hug. It was in that moment, surrounded by love and laughter, that I fell in love with the idea of combining fresh ingredients to create what I now proudly call my Hawaiian Chicken Salad.

Whenever I make this dish, I can’t help but smile and remember those joyful moments. It’s amazing how food brings us together and creates lasting memories. So, let’s bring a little bit of that joy to your kitchen today!

Ingredients

Marinade

• 1/3 cup coconut milk (from a can)
  A creamy base that imparts a rich tropical flavor. You can substitute it with almond milk if you’re looking for a lighter option, but I recommend sticking with coconut for the authentic taste!

• 1/4 cup pineapple juice (from can, save pineapple pieces)
  Sweet and tangy, this juice gives the chicken a lovely marinade. If fresh pineapples are in season, definitely go with fresh juice for a burst of flavor!

• 1 tbsp tomato sauce/ketchup
  Adds a touch of sweetness and depth. You can skip it if you prefer, but it balances the other flavors beautifully.

• 1 tbsp soy sauce
  A salty umami kick that can be swapped with tamari for a gluten-free option.

• Zest of 1 lime
  Brightens up the flavors—don’t skip this! You can also use lemon zest in a pinch.

• 2 garlic cloves, minced
  Garlic elevates the flavor profile. Use fresh for the best results, but garlic powder works in a crunch.

• 1/4 tsp EACH onion powder, cumin, paprika, ginger powder, salt
  A flavorful mix that gives the chicken its zesty personality. Feel free to adjust the spices to your liking!

Chicken & Salad

• 1/2 tbsp olive oil
  Used for cooking the chicken. Avocado oil works too, but I love the flavor of olive oil.

• 1 large chicken breast, halved horizontally
  Lean protein that soaks up the marinade perfectly. You can use chicken thighs for a juicier bite!

• 1/2 cup corn
  Sweet and crunchy! You can use fresh, frozen, or canned corn—whatever you have on hand.

• 1/2 – 3/4 cup pineapple pieces (from can)
  Brings that iconic tropical sweetness to the dish. Fresh pineapple is also a fantastic option!

• 4 – 6 cups chopped lettuce
  I prefer a mix of romaine and butter lettuce for texture. Spinach or kale works great too!

• 1/2 avocado, cut into wedges
  Creamy and delicious—avocado adds heartiness to the salad! If you’re not an avocado fan, omit or swap with sliced cucumbers.

• 1/2 red onion, finely sliced
  Adds crunch and a pop of color. If red onion is too strong for you, use shallots instead!

• 1/2 cup cherry tomatoes, halved
  Juicy and sweet; they make a stunning addition. You can use any tomatoes you have on hand.

• 1 small carrot, finely shredded
  The shreds add a lovely crunch. You can also use pre-shredded carrots if you’re short on time!

• 1 – 1 1/2 cups Coconut Lime Cilantro / Coriander Rice
  A dreamy side that pairs perfectly with this salad! If you’re feeling adventurous, swap it out for quinoa or farro.

Dressing

• 1 1/2 tbsp lime juice
  Freshly squeezed gives the best flavor! If you’re out of limes, lemon juice is a good substitute.

• 2 1/2 tbsp olive oil
  Adds richness to the dressing. A flavored olive oil like lemon or garlic will amp up the flavor!

• 2 tbsp finely chopped cilantro/coriander
  Fresh herb goodness! If cilantro isn’t your thing, parsley is a great substitute.

• 1/2 garlic clove, minced
  If you love garlic, feel free to add an extra clove!

• 1/2 tsp sugar or honey
  Balances out the acidity. You can adjust the sweetness to your liking or skip it altogether for a low-carb option!

• 1/4 tsp salt
  Enhances the flavor. Always taste first and adjust as necessary!

• Black pepper
  For seasoning—freshly cracked black pepper elevates any dish!

Step-by-Step Instructions

1. Marinate the Chicken:

   • In a medium bowl, whisk together coconut milk, pineapple juice, tomato sauce, soy sauce, lime zest, minced garlic, onion powder, cumin, paprika, ginger powder, and salt.
   • Place the chicken breasts in a resealable plastic bag (or a bowl), pour the marinade over the top, and seal it tightly. Allow the chicken to marinate in the fridge for at least 30 minutes or up to 4 hours. This allows the chicken to soak in all those delicious flavors.

   Chef’s Tip: Marinating overnight is even better for that extra burst of tropical goodness!

2. Cook the Chicken:

   • Heat 1/2 tbsp of olive oil in a skillet over medium heat. When the oil shimmers, remove the chicken from the marinade, letting any excess drip off before placing it in the pan.
   • Cook for about 5-6 minutes on each side, or until the chicken is cooked through and no longer pink in the middle (internal temperature should reach 165°F / 74°C).

   Chef’s Hack: If you have a meat thermometer, use it! Perfectly cooked chicken makes all the difference.

3. Prepare the Salad:

   • While the chicken is cooking, chop your lettuce, slice your red onion, halve the cherry tomatoes, shred the carrot, and prepare the avocado.
   • In a large salad bowl, combine the chopped lettuce, corn, pineapple pieces, avocado, red onion, cherry tomatoes, and shredded carrot. Set aside while you finish up the chicken.

4. Make the Dressing:

   • In a small bowl, whisk together lime juice, olive oil, chopped cilantro, minced garlic, sugar/honey, salt, and black pepper until nicely blended.

   Tip: Adjust the seasoning to your preference. Want it a bit sweeter? Add more honey!

5. Assemble the Salad:

   • Once the chicken has cooled slightly, slice it into strips and add it to the large bowl with the salad.
   • Drizzle the dressing over the salad and toss everything gently to combine. You want to ensure each leaf is lovingly coated in that zesty goodness.

6. Serve It Up:

   • Serve the Hawaiian Chicken Salad in individual bowls, topped with a scoop of coconut lime rice on the side. Add a few more wedges of avocado for good measure, and don’t forget a sprinkle of extra cilantro on top!

Serving Suggestions

Presenting this vibrant Hawaiian Chicken Salad is as fun as eating it! Here are a couple of ideas to make it look as good as it tastes:

• Colorful Bowls: Layer the ingredients in a clear glass bowl to show off the colors. Think bright green lettuce, golden pineapple chunks, and rich red tomatoes—just gorgeous!

• Platter Style: Serve it on a large platter family-style. Toss everything together for a communal feel and let everyone help themselves. Trust me; it’s as fun as a beach BBQ!

• Add a Garnish: Sprinkle some toasted coconut flakes or candied ginger on top for a delightful crunch and extra flair. You can also serve with lime wedges for that fresh kick.

Recipe Variations

Variety is the spice of life, and luckily, this Hawaiian Chicken Salad is incredibly adaptable! Here are a few options to customize this dish to fit your tastes or dietary needs:

1. Add Some Crunch: Toss in some sliced almonds, sesame seeds, or crunchy ramen noodles for a delightful textural contrast.

2. Make it Vegan: Substitute the chicken with grilled tofu or tempeh. Marinate the tofu the same way, and you’ll still enjoy that island flavor.

3. Spicy Kick: If you’re feeling adventurous, add some minced jalapeños or sriracha to the dressing for a spicy twist that pairs beautifully with the sweetness of the pineapple.

4. Rice Alternatives: Swap coconut lime rice with quinoa, bulgur, or cauliflower rice for a lighter version.

5. Tropical Fruits: Garnish with mango or papaya pieces for a touch of tropical sweetness. They’ll take your salad to the next level!

Chef’s Notes

I’ve made this Hawaiian Chicken Salad so many times, and each time it feels like a flavor adventure. I often experiment with whatever I have in my kitchen, and it never disappoints. Just last week, I roasted some bell peppers to throw in, and oh boy, the sweetness against the tanginess of the dressing was a flavor explosion!

Also, I’ve had my fair share of kitchen mishaps—like the time I over-marinated my chicken, and it turned out too salty! Now, I always remind myself (and you!) to keep an eye on the marinating time. Learning from those experiences is what makes cooking fun!

FAQs and Troubleshooting

1. What if my chicken is dry?
Overcooking chicken is a common mishap! To prevent this, always use a meat thermometer to ensure it’s cooked through but still juicy.

2. Can I prepare this salad ahead of time?
Absolutely! You can prep all your ingredients in advance but keep the dressing separate until just before serving to prevent sogginess.

3. What can I do with leftovers?
This salad holds up well for a day or two in the fridge, but you can also turn leftovers into a delicious wrap! Just pile the salad in a tortilla, add some extra dressing, roll it up, and you’re ready to go!

4. How can I make this lower in calories?
You can reduce the amount of coconut milk or omit the oil entirely in the marinade and dressing. Also, using skinless chicken breast can help cut down on fat.

Nutritional Info

While I always encourage enjoying food in moderation, here’s a rough nutritional breakdown for one serving of this Hawaiian Chicken Salad:

• Calories: Approximately 400
• Protein: 30g
• Carbohydrates: 30g
• Fat: 20g
• Fiber: 5g
• Sugar: 8g

This salad is a nutritious combination of lean protein, healthy fats, and fresh vegetables—a perfect balance for a wholesome meal!

Final Thoughts

And there you have it—a deliciously fresh Hawaiian Chicken Salad that’s bound to brighten your day! Food is such a powerful way to connect with others, and this dish is sure to do just that—whether you’re sharing it at a summer cookout or on a lazy weekday lunch.

The beauty of cooking is that it fosters creativity; don’t be afraid to experiment and make the recipe your own. Share it with loved ones and create those joyful moments, just like I did in my aunt’s kitchen.

So what are you waiting for? Grab those ingredients, unleash your inner chef, and let’s bring a taste of Hawaii to your dinner table. Happy cooking, and remember to enjoy every single bite—Aloha!

Hawaiian Chicken Salad

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• Author: beaucollier
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Print Recipe

Pin Recipe

Description

A vibrant and refreshing Hawaiian Chicken Salad, perfect for a light lunch or picnic, featuring juicy chicken, fresh vegetables, and tropical flavors.

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Ingredients

Scale 1x2x3x

• 1/3 cup coconut milk
• 1/4 cup pineapple juice
• 1 tbsp tomato sauce
• 1 tbsp soy sauce
• Zest of 1 lime
• 2 garlic cloves, minced
• 1/4 tsp EACH onion powder, cumin, paprika, ginger powder, salt
• 1/2 tbsp olive oil
• 1 large chicken breast, halved horizontally
• 1/2 cup corn
• 1/2 – 3/4 cup pineapple pieces
• 4 – 6 cups chopped lettuce
• 1/2 avocado, cut into wedges
• 1/2 red onion, finely sliced
• 1/2 cup cherry tomatoes, halved
• 1 small carrot, finely shredded
• 1 – 1 1/2 cups Coconut Lime Cilantro Rice
• 1 1/2 tbsp lime juice
• 2 1/2 tbsp olive oil (for dressing)
• 2 tbsp finely chopped cilantro
• 1/2 garlic clove, minced (for dressing)
• 1/2 tsp sugar or honey
• 1/4 tsp salt
• Black pepper to taste

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Instructions

1. Marinate the Chicken: In a medium bowl, whisk together coconut milk, pineapple juice, tomato sauce, soy sauce, lime zest, minced garlic, onion powder, cumin, paprika, ginger powder, and salt. Place the chicken breasts in a resealable plastic bag, pour the marinade over the top, seal it tightly, and let marinate for at least 30 minutes.
2. Cook the Chicken: Heat 1/2 tbsp of olive oil in a skillet over medium heat. Remove the chicken from the marinade and cook for about 5-6 minutes on each side until cooked through.
3. Prepare the Salad: While the chicken is cooking, chop your lettuce, slice your red onion, halve the cherry tomatoes, shred the carrot, and prepare the avocado. In a large bowl, combine these ingredients with corn and pineapple pieces.
4. Make the Dressing: In a small bowl, whisk together lime juice, olive oil, chopped cilantro, minced garlic, sugar/honey, salt, and black pepper.
5. Assemble the Salad: Once the chicken has cooled slightly, slice it into strips and add it to the salad bowl. Drizzle the dressing over the salad and toss to combine.
6. Serve It Up: Serve the Hawaiian Chicken Salad in individual bowls topped with a scoop of coconut lime rice and avocado wedges.

Notes

Marinating the chicken overnight enhances the flavors. You can customize the salad with additional toppings or substitute ingredients to fit your dietary preferences.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Grilling
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 8g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 70mg

Keywords: Hawaiian Chicken Salad, Tropical Salad, Healthy Lunch

Hawaiian Chicken Salad: A Taste of Aloha!

Aloha and welcome to Feastical, fellow food enthusiasts! Today, we’re diving into a dish that’s as sunny and vibrant as a Hawaiian sunset—Hawaiian Chicken Salad! Seriously, if you’re looking for a recipe that balances delightful flavors, freshness, and a touch of island flair, you’ve found it.

Why am I so excited about this salad? Because it’s a celebration in a bowl! With tender, shredded chicken, juicy pineapple, crunchy macadamia nuts, and a zesty dressing, it brings a little taste of paradise to your kitchen. Plus, you can whip it up in no time, making it perfect for a quick lunch, a potluck, or even a casual dinner on a warm summer evening.

The best part? This Hawaiian Chicken Salad is not just about satisfying your hunger; it’s about evoking nostalgia and creating beautiful memories with those you love. Picture this: gathering with friends and family on a sun-drenched patio, laughter filling the air while you savor each refreshing bite. It’s more than a dish; it’s an experience—a way to connect, share, and savor life together.

So roll up your sleeves, grab your favorite apron, and let’s get started! Whether you’re a kitchen whiz or a total newbie, I promise you can master this Hawaiian Chicken Salad recipe and impress everyone around you. Trust me; I’ll be right there with you, guiding you every step of the way!

Personal Story

Let me take you back to my first encounter with Hawaiian Chicken Salad. It was several years ago during a vibrant summer gathering at a friend’s backyard BBQ. The scents of grilling burgers mingled with the salty ocean breeze, and as the sun dipped low, my plate was filled with colorful dishes.

Then, I spotted it—the Hawaiian Chicken Salad, nestled amid a rainbow of other dishes. My friend, who was known for her cooking prowess, had made it. One bite, and I was instantly transported to a tropical paradise. The sweetness of the pineapple, the crunch of the macadamia nuts, and the creamy dressing danced like a festive luau in my mouth!

The salad sparked not just a tastebud adventure; it ignited a passion in me to recreate and share this wonderful dish. That gathering taught me the power of food to weave stories and create connections. And here I am, sharing this recipe with you to carry on that tradition of bringing joy through delicious culinary adventures!

Ingredients

Here’s what you’ll need to make your Hawaiian Chicken Salad unforgettable:

• 2 cups cooked chicken, shredded

  • Use rotisserie chicken for convenience or poach your own. Leftovers work great here too!

• 1 cup pineapple chunks

  • Fresh, canned, or even grilled—pineapple always brings that juicy sweetness. If you’re not a fan, try mango as an alternative!

• 1/2 cup macadamia nuts, chopped

  • These creamy, buttery nuts add a rich texture. Pine nuts or chopped pecans can serve as suitable substitutes if needed.

• 1/4 cup red onion, diced

  • Red onion offers a mild bite. Allow it to soak in cold water for a few minutes to mellow the flavor if you’re sensitive to raw onions.

• 1/4 cup celery, diced

  • Celery brings crunch! For a twist, consider cucumber for a refreshing take.

• 1/4 cup fresh cilantro, chopped

  • Cilantro adds an aromatic note. If you’re not a fan, fresh parsley or basil can work just as well.

• 1/4 cup plain Greek yogurt or mayo

  • I love Greek yogurt for its tanginess and health benefits, but regular mayo will give you that classic creaminess.

• 2 tablespoons lime juice

  • Fresh lime juice brightens everything up. Lemon juice is a great alternative if you don’t have limes.

• Salt and pepper to taste

  • Always remember to season your salad! A little sprinkle can make all the difference.

Step-by-Step Instructions

Now that we have our ingredients lined up, let’s get to the fun part—making the Hawaiian Chicken Salad! Follow these step-by-step instructions, and I promise you’ll have a dish you’ll want to make over and over again.

1. Prepare Your Chicken
   If you haven’t already, shred your cooked chicken. If you’re using rotisserie, simply pull it apart. Shredding ensures it’s evenly distributed throughout the salad. Pro tip: Use two forks—it’s therapeutic!

2. Chop Your Veggies
   Take a moment to dice your red onion, celery, and chop that cilantro. The key here is to make sure your pieces are similar in size for even mixing. And remember—don’t be afraid to use those chef’s knives!

3. Pineapple Time
   If you’re using fresh pineapple, cut it into bite-sized chunks. If you’re using canned pineapple, drain it well. That syrup might look tempting, but we want our salad light and refreshing!

4. Prep the Macadamia Nuts
   Grab your favorite chopping board and give those macadamia nuts a good chop. Keep some larger pieces for surprise crunchiness in every bite. The nutty aroma will fill your kitchen—divine!

5. Making the Dressing
   In a large mixing bowl, blend the Greek yogurt (or mayo), lime juice, salt, and pepper. Give it a little taste test—add more lime juice if you like it zesty!

6. Combine It All
   Now, toss the shredded chicken, pineapple, chopped veggies, and macadamia nuts into that mixing bowl. Fold everything gently, ensuring every piece gets coated in that creamy dressing.

7. Chill and Marinate
   For an added flavor boost, let the salad chill in the fridge for about 30 minutes. This allows the flavors to meld, akin to how a good marinade works its magic!

8. Taste Test!
   After chilling, give it a taste! Adjust seasonings if needed—more salt, pepper, or lime until it sings!

Serving Suggestions

Presenting your Hawaiian Chicken Salad is an art in itself. Here are some fun ideas on how to serve it:

1. Chill Out
   Serve the salad straight from the fridge in a beautiful, colorful bowl. The bright ingredients speak for themselves, and that cold salad is incredibly refreshing.

2. Lettuce Wraps
   For a low-carb option, use large lettuce leaves like romaine or butter lettuce to wrap spoonfuls of the Hawaiian Chicken Salad. It’s like a little edible gift—you’ll impress your friends with your creativity!

3. In a Pita Pocket
   This salad makes a fabulous filling for whole-wheat pitas! Add some extra greens or sprouts for a crunch.

4. Pair with Rice or Quinoa
   For a heartier meal, serve the salad atop a bed of fluffy rice or quinoa. The grains soak up the juice and dressing, leading to every mouthful being bursting with flavor.

5. Garnish with Extra Citrus
   A slice of lime or a sprinkle of extra cilantro can take your presentation up a notch. It’s all about those little details!

Recipe Variations

One of the best parts about cooking? You can always make it your own! Here are some fun twists on the classic Hawaiian Chicken Salad:

• Tropical Fusion
  Swap out the pineapple for diced mango or kiwi for an extra tropical twist.

• Spicy Kick
  Add some diced jalapeños or a sprinkle of red pepper flakes for a heat level that’ll make your taste buds dance.

• Greek Twist
  Incorporate feta cheese for a salty kick and swap cilantro for fresh dill for a Mediterranean twist on this classic!

• Nutty Delight
  Try substituting almonds or walnuts instead of macadamia nuts for a different flavor profile.

• Vegan Version
  Use chickpeas or seitan instead of chicken while substituting vegan yogurt for an equally delightful, plant-based treat.

Chef’s Notes

Oh, the memories this recipe conjures! I’ll never forget the first time I experimented with adding a splash of coconut milk to my dressing, inspired by the soothing flavors of tropical drinks. It was an instant hit! That’s the wonderful thing about cooking—it evolves with you. This Hawaiian Chicken Salad is never just a one-and-done recipe; it’s a canvas for your culinary creativity.

And feel free to pack it up for lunch the next day! It tastes even better as the flavors continue to mingle and settle. Just make sure to keep the nuts separate until you’re ready to serve, so they stay nice and crunchy.

FAQs and Troubleshooting

Q1: Can I use frozen chicken?
Absolutely! Just thaw it out ahead of time, cook it, and shred it as you normally would. Perfectly convenient!

Q2: What if I don’t have any Greek yogurt or mayo?
No worries! You can use sour cream, or even a splash of coconut milk for a lighter, tropical flavor.

Q3: How long does the salad last in the fridge?
If stored properly in an airtight container, it should last up to 3 days—just remember, the fresher, the better!

Q4: It turned out too dry—what can I do?
Simply add a little more dressing or a splash of lime juice to moisten things up.

Nutritional Info (per serving)

• Calories: Approximately 320
• Protein: 28g
• Fat: 18g
• Carbohydrates: 18g
• Fiber: 2g
• Sugars: 5g

This salad packs a hearty protein punch thanks to the chicken and nuts and incorporates fresh fruits and veggies. A satisfying and nutritious option any day of the week!

Final Thoughts

So there you have it—your ultimate guide to making a delicious Hawaiian Chicken Salad! From the vibrant ingredients to its extraordinary flavors, this dish embodies all the joy of cooking. I hope you found this adventure in flavors as delightful as I did.

Remember, food is not just about filling your belly; it’s about nourishing your soul and bringing people together. Get creative with it, share it with loved ones, and make it your own.

Thanks for joining me today at Feastical. Now, go out there and create your culinary magic in the kitchen. Keep it simple, keep it soulful, and, as always, keep it delicious!

Happy cooking, my friends! 🌺🍍

Hawaiian Chicken Salad

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• Author: beaucollier
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

Print Recipe

Pin Recipe

Description

A vibrant Hawaiian Chicken Salad packed with shredded chicken, juicy pineapple, crunchy macadamia nuts, and a zesty dressing, perfect for quick meals or gatherings.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1 cup pineapple chunks
• 1/2 cup macadamia nuts, chopped
• 1/4 cup red onion, diced
• 1/4 cup celery, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup plain Greek yogurt or mayo
• 2 tablespoons lime juice
• Salt and pepper to taste

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Instructions

1. Prepare your chicken by shredding it if not already done.
2. Chop your veggies including red onion, celery, and cilantro.
3. Pineapple should be cut into bite-sized chunks or drained if canned.
4. Prep the macadamia nuts by chopping them, keeping some pieces larger for crunch.
5. Making the dressing by mixing Greek yogurt (or mayo), lime juice, salt, and pepper in a large bowl.
6. Combine the shredded chicken, pineapple, chopped veggies, and macadamia nuts into the bowl.
7. Chill for about 30 minutes to allow flavors to meld.
8. Taste and adjust the seasoning if necessary.

Notes

Best served chilled. Optional: Serve with lettuce wraps, in pita pockets, or over rice/quinoa.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Hawaiian

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 5g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 75mg

Keywords: Hawaiian chicken salad, summer salad, quick lunch, tropical flavors, healthy salad