There’s something magical about the flavors of Hawaii. With each bite of this Hawaiian Chicken Salad, you can almost feel the warm island breeze and hear the soft rhythm of the ocean waves. This dish is more than just a salad—it’s an escape to paradise, a culinary vacation right in your kitchen.
Hawaiian-inspired cuisine is beloved for its ability to blend bold flavors and fresh ingredients into perfectly balanced dishes, and this recipe is no exception. With tender chicken, juicy pineapple, crunchy macadamia nuts, and a creamy coconut curry dressing, it’s a symphony of textures and tastes. It’s sweet, savory, and slightly nutty, with a delightful tropical twist.
Perfect for a potluck, picnic, or light meal, this dish shines year-round, but it feels especially fitting in the summer months or as a mid-winter pick-me-up when you’re dreaming of sunnier days. It’s gluten-free, versatile, and so easy to make that even novice cooks can whip it up with confidence.
Why You’ll Love This Recipe
- A Taste of the Tropics: Sweet pineapple and toasted coconut bring the sunny vibes of Hawaii to every bite.
- Effortless Elegance: This salad is simple enough for a weekday meal but fancy enough to serve at your next gathering.
- Flexible & Customizable: Enjoy it as a main dish, a side, or even as a filling for sandwiches or wraps.
- Great for Meal Prep: Make it ahead of time and enjoy it for several meals—it tastes even better the next day!
Ingredients You’ll Need
For the Salad:
- 3 cups cooked chicken breast, diced
- 1 cup celery, sliced
- 3 ounces water chestnuts, sliced and roughly chopped
- 1½ cups seedless grapes, halved
- 1 cup chopped macadamia nuts
- 1 (20-ounce) can pineapple chunks (no added sugar), drained
- ½ cup unsweetened coconut flakes, toasted (reserve 1 tablespoon for garnish)
For the Creamy Coconut Curry Dressing:
- 1½ cups mayonnaise
- ½ cup coconut milk (canned variety)
- ½ tablespoon curry powder
- ½ tablespoon soy sauce
- Juice of half a lemon
How to Make Hawaiian Chicken Salad
Step 1: Prepare Your Ingredients
Before diving in, take a few minutes to prep everything. Dice your cooked chicken into bite-sized pieces—this ensures every bite is loaded with flavor. Slice the celery into thin crescents for a satisfying crunch. Halve the grapes to keep the sweetness balanced and chop the water chestnuts for a mild, crisp texture. Drain the pineapple chunks well, so they don’t water down the salad, and toast your coconut flakes in a dry skillet until golden brown and fragrant. Keep stirring while toasting to avoid burning.
Step 2: Mix the Salad Base
In a large mixing bowl, combine the diced chicken, celery, water chestnuts, grapes, macadamia nuts, pineapple chunks, and toasted coconut flakes (reserving a small amount of coconut for garnish). Toss gently to mix the ingredients evenly without crushing the delicate fruits.
Step 3: Make the Dressing
In a medium bowl, whisk together the mayonnaise, coconut milk, curry powder, soy sauce, and lemon juice. The result should be a creamy, golden dressing with a slight hint of spice. Adjust the seasonings to your taste, adding a bit more curry powder for a bolder flavor or a touch of lemon juice for extra zing.
Step 4: Combine & Chill
Pour the dressing over the salad ingredients and mix until everything is evenly coated. The dressing will bring all the flavors together in perfect harmony. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or ideally overnight. This resting period allows the flavors to meld, making the salad even more delicious.
Step 5: Garnish & Serve
Before serving, give the salad a good stir and taste to see if it needs additional salt or pepper. Transfer it to a serving dish and sprinkle the reserved toasted coconut on top for an added crunch and visual appeal. Serve cold and enjoy the compliments!
Helpful Tips
- Prepping Ahead: This salad is a lifesaver for entertaining. You can prepare it a day in advance, letting you focus on other dishes or simply relax before your guests arrive.
- Ingredient Swaps: If macadamia nuts aren’t your favorite, swap them for sliced almonds or cashews. Similarly, canned pineapple tidbits work well if you prefer smaller pieces.
- Toast Like a Pro: Toasting the coconut flakes enhances their flavor. Use medium heat and stir constantly for even browning.
Recipe Details
- Prep Time: 20 minutes
- Chill Time: 8 hours or overnight
- Total Time: 20 minutes (plus chilling time)
- Yield: 12 servings
- Category: Salad
- Method: Mixing
- Cuisine: Hawaiian
- Diet: Gluten-Free
Notes
This Hawaiian Chicken Salad is endlessly adaptable. Add bell peppers for extra color and crunch, swap the mayonnaise for Greek yogurt for a lighter dressing, or try dried cranberries for a sweet-tart contrast. Just be sure to keep the pineapple and coconut—they’re the stars of this tropical medley.
Nutritional Information (per serving)
- Calories: 384
- Carbohydrates: 9.9g
- Protein: 16.2g
- Fat: 31g
- Cholesterol: 52mg
- Sodium: 227mg
- Fiber: 2.5g
- Sugar: 6g
Frequently Asked Questions
Q: Can I use rotisserie chicken?
A: Absolutely! Rotisserie chicken adds a savory depth of flavor and cuts down on prep time.
Q: Is this salad kid-friendly?
A: Most kids love the sweetness of pineapple and grapes, but you can always leave out the curry powder if they’re not fans of spices.
Q: How long will this salad last?
A: It keeps well in the refrigerator for up to two days. Just be sure to store it in an airtight container.
Storage Instructions
- Refrigeration: Store in a sealed container in the fridge for up to two days. Stir before serving to redistribute the dressing.
- Freezing: Not recommended. The creamy dressing and fresh fruits don’t hold up well to freezing and thawing.
Related Recipes
If you love this Hawaiian Chicken Salad, you’ll adore these other fresh and flavorful recipes:
-
Juicy Hawaiian Huli Huli Chicken – Sweet, Smoky, and Irresistible
Conclusion
This Hawaiian Chicken Salad isn’t just a dish—it’s a little slice of paradise you can enjoy at home. Whether you’re savoring it at a summer picnic or brightening up a dreary winter day, it’s a recipe that’s sure to please. The blend of fresh, tropical ingredients and the creamy, flavorful dressing makes it an instant favorite. Whip it up, and watch it disappear!
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Hawaiian Chicken Salad: A Tropical Delight That’s Easy, Healthy, and Gluten-Free
Description
There’s something magical about the flavors of Hawaii. With each bite of this Hawaiian Chicken Salad, you can almost feel the warm island breeze and hear the soft rhythm of the ocean waves. This dish is more than just a salad—it’s an escape to paradise, a culinary vacation right in your kitchen.
Hawaiian-inspired cuisine is beloved for its ability to blend bold flavors and fresh ingredients into perfectly balanced dishes, and this recipe is no exception. With tender chicken, juicy pineapple, crunchy macadamia nuts, and a creamy coconut curry dressing, it’s a symphony of textures and tastes. It’s sweet, savory, and slightly nutty, with a delightful tropical twist.
Perfect for a potluck, picnic, or light meal, this dish shines year-round, but it feels especially fitting in the summer months or as a mid-winter pick-me-up when you’re dreaming of sunnier days. It’s gluten-free, versatile, and so easy to make that even novice cooks can whip it up with confidence.
Ingredients
- 3 cups cooked chicken breast, diced
- 1 cup celery, sliced
- 3 ounces water chestnuts, sliced and roughly chopped
- 1½ cups seedless grapes, halved
- 1 cup chopped macadamia nuts
- 1 (20-ounce) can pineapple chunks (no added sugar), drained
- ½ cup unsweetened coconut flakes, toasted (reserve 1 tablespoon for garnish)
For the Creamy Coconut Curry Dressing:
- 1½ cups mayonnaise
- ½ cup coconut milk (canned variety)
- ½ tablespoon curry powder
- ½ tablespoon soy sauce
- Juice of half a lemon
Instructions
Step 1: Prepare Your Ingredients
Before diving in, take a few minutes to prep everything. Dice your cooked chicken into bite-sized pieces—this ensures every bite is loaded with flavor. Slice the celery into thin crescents for a satisfying crunch. Halve the grapes to keep the sweetness balanced and chop the water chestnuts for a mild, crisp texture. Drain the pineapple chunks well, so they don’t water down the salad, and toast your coconut flakes in a dry skillet until golden brown and fragrant. Keep stirring while toasting to avoid burning.
Step 2: Mix the Salad Base
In a large mixing bowl, combine the diced chicken, celery, water chestnuts, grapes, macadamia nuts, pineapple chunks, and toasted coconut flakes (reserving a small amount of coconut for garnish). Toss gently to mix the ingredients evenly without crushing the delicate fruits.
Step 3: Make the Dressing
In a medium bowl, whisk together the mayonnaise, coconut milk, curry powder, soy sauce, and lemon juice. The result should be a creamy, golden dressing with a slight hint of spice. Adjust the seasonings to your taste, adding a bit more curry powder for a bolder flavor or a touch of lemon juice for extra zing.
Step 4: Combine & Chill
Pour the dressing over the salad ingredients and mix until everything is evenly coated. The dressing will bring all the flavors together in perfect harmony. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or ideally overnight. This resting period allows the flavors to meld, making the salad even more delicious.
Step 5: Garnish & Serve
Before serving, give the salad a good stir and taste to see if it needs additional salt or pepper. Transfer it to a serving dish and sprinkle the reserved toasted coconut on top for an added crunch and visual appeal. Serve cold and enjoy the compliments!
Notes
This Hawaiian Chicken Salad is endlessly adaptable. Add bell peppers for extra color and crunch, swap the mayonnaise for Greek yogurt for a lighter dressing, or try dried cranberries for a sweet-tart contrast. Just be sure to keep the pineapple and coconut—they’re the stars of this tropical medley.
