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Hawaiian Chicken Salad

A vibrant and satisfying salad featuring juicy chicken, sweet pineapples, and crunchy vegetables, perfect for family gatherings or picnics.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Hawaiian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken breast, shredded Grilled, baked, or poached until fully cooked.
  • 1 cup fresh pineapple chunks Canned pineapple can be used if fresh is unavailable.
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced cucumber
  • 1/4 cup chopped green onions
Dressing Ingredients
  • 1/4 cup mayonnaise
  • 2 tablespoons plain yogurt
  • 1 tablespoon honey (or agave syrup)
  • 1 tablespoon lime juice
  • Salt and pepper, to taste
  • 1/4 cup toasted coconut flakes (optional) For garnish.

Method
 

Preparation
  1. Cook your chicken breast by grilling, baking, or poaching it until it’s fully cooked, then shred it into bite-sized pieces.
  2. In a small bowl, mix together mayonnaise, yogurt, honey, lime juice, and a pinch of salt and pepper until smooth and creamy.
  3. In a large mixing bowl, combine the shredded chicken, pineapple, diced red bell pepper, diced cucumber, and chopped green onions.
  4. Pour the dressing over the mixed ingredients and gently combine until everything is well-coated.
  5. Taste the salad and adjust seasonings as needed by adding more lime juice for acidity or honey for sweetness.
  6. Transfer the salad to a serving bowl and sprinkle toasted coconut on top if using.
  7. For best results, refrigerate the salad for 15-30 minutes before serving to allow flavors to meld.

Notes

For a vegetarian twist, substitute grilled tofu for chicken and use a light dressing or avocado instead of mayo. To prep ahead, shred the chicken and chop the vegetables in advance.