Description
This Hawaiian Chicken Salad is a refreshing, tropical twist on a classic chicken salad. It’s packed with juicy pineapple, crunchy macadamia nuts, and tender chicken, all tossed in a creamy dressing with a hint of sweetness. Serve it on a bed of lettuce, in a sandwich, or with crackers for a light and flavorful meal!
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup fresh pineapple, diced (or canned, drained)
- ½ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- ⅓ cup macadamia nuts, chopped
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup shredded coconut (optional, for extra tropical flavor)
- ¼ cup raisins or dried cranberries (optional)
- Lettuce leaves, for serving (optional)
Instructions
- Prepare the ingredients: In a large bowl, combine the shredded chicken, pineapple, celery, red onion, and macadamia nuts.
- Make the dressing: In a separate small bowl, whisk together the mayonnaise (or Greek yogurt), honey, Dijon mustard, lime juice, salt, black pepper, and garlic powder.
- Combine: Pour the dressing over the chicken mixture and gently toss to coat everything evenly.
- Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Serve: Enjoy on lettuce leaves, in a sandwich, or with crackers.
Notes
- Protein options: Swap chicken for turkey or even shrimp for a fun variation.
- Nut-free: Substitute sunflower seeds if you’re avoiding nuts.
- Storage: Store in an airtight container in the fridge for up to 3 days.