Hawaiian Chicken Salad (Printable)
Tender chicken, pineapple, celery and grapes in a creamy lime-honey dressing with toasted macadamias.
# What You’ll Need:
→ Chicken
01 - 2 cups cooked chicken breast, diced or shredded
→ Fruits & Vegetables
02 - 1 cup fresh pineapple, diced or canned pineapple, drained
03 - 1 cup celery, thinly sliced
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 or extra mayonnaise for dairy-free
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)
# Directions:
01 - In a large mixing bowl, add diced chicken, pineapple, celery, red bell pepper, red onion, grapes, and macadamia nuts.
02 - In a small bowl, whisk together mayonnaise, Greek yogurt, fresh lime juice, honey, Dijon mustard, salt, and black pepper until the mixture is smooth and creamy.
03 - Pour the dressing over the salad ingredients and gently toss until all components are evenly coated.
04 - Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
05 - Serve the chilled chicken salad on a bed of butter lettuce leaves and garnish with fresh cilantro or parsley.
# Expert Suggestions:
01 -
- This salad comes together in barely half an hour but tastes like a vacation in a bowl.
- It’s the perfect mix of tangy, sweet, and crunchy—a truly addictive combination.
02 -
- If you rush the chilling step, the flavors just don’t harmonize the same way—the wait is worth it.
- The tiniest bit too much onion can overpower everything, so chop finely and go slow.
03 -
- Dry your pineapple and grapes gently with a paper towel so the dressing clings better.
- Mix the salad gently with a spatula to keep fruits from breaking up.