Hawaiian Chicken Salad Recipe
Warm up your kitchen and your heart with a dish that touches the soul: Hawaiian Chicken Salad. This recipe is not just a salad, it’s a delightful trip to the sunny shores of Hawaii without leaving your home! Picture tender cubes of chicken mingling with the sweet juiciness of pineapple, the crunch of water chestnuts, and the creamy embrace of coconut. Every bite is a little getaway, perfect for any occasion, and it brings a hint of nostalgia and warmth that wraps around you like a cherished hug.
As a chef who always seeks comfort in food, I’m excited to share this easy weeknight dinner recipe with you. When I first made it for a summer picnic, my friends couldn’t stop raving about it—its vibrant flavors and textures as colorful as a Hawaiian sunset. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Family-friendly: This Hawaiian Chicken Salad is a crowd-pleaser and perfect for family gatherings or potlucks.
- No-bake delight: With no cooking required, this recipe saves you precious time in the kitchen.
- Refreshing and light: The combination of pineapple and grapes makes this salad perfectly fresh and uplifting.
- A make-ahead masterpiece: Chill it overnight for even more delightful flavors—perfect for your busy week ahead.
- Nutty goodness: Macadamia nuts or slivered almonds add just the right amount of crunch for a satisfying bite.
What You’ll Need
Gather These Simple Ingredients
- 3 cups cooked chicken breast (cut into ½" cubes)
- 1 cup celery (sliced)
- 3 ounces water chestnuts (sliced then roughly chopped)
- 1½ cups seedless grapes (halved)
- 1 cup chopped macadamia nuts or slivered almonds (sliced almonds are fine too)
- 1 (20-ounce) can pineapple chunks or tidbits (no added sugar) (drained)
- ½ cup unsweetened coconut flakes (toasted, reserve 1 tablespoon for garnish)
- 1½ cups mayonnaise
- ½ cup coconut milk (canned variety)
- ½ tablespoon curry powder
- ½ tablespoon soy sauce (tamari, or coconut aminos)
- Juice of half a lemon
Let’s Make It Together
Step-by-Step Instructions
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In a large bowl, combine the chicken, celery, water chestnuts, grapes, coconut flakes, pineapple, and nuts. Don’t forget to set aside some coconut and nuts for garnish later.
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In a separate bowl, mix the mayonnaise with curry powder, soy sauce, lemon juice, and coconut milk until smooth and well blended.
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Stir the creamy dressing into the salad mixture until everything is well combined and coated in that luscious goodness.
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Cover the bowl with plastic wrap or a lid and chill in the fridge for at least 8 hours, or overnight. This allows the flavors to meld beautifully.
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When ready to serve, garnish with the reserved almonds and toasted coconut flakes. Enjoy the fresh and sunny aroma that fills your kitchen!
Delicious Variations to Try
- Tropical twist: Swap out the chicken for shredded rotisserie chicken and add diced mango for an extra sweet touch.
- Zesty option: Incorporate diced jalapeños or a dash of hot sauce for a spicy kick that contrasts beautifully with the creamy dressing.
- Herb-infused: Add fresh herbs like cilantro or mint for an aromatic flavor that elevates this salad to new heights.
- Crunchy surprise: Toss in some toasted sunflower seeds or pumpkin seeds for an additional nutty crunch.
Chef Emma’s Helpful Tips
- Make-ahead advice: This salad tastes even better the next day, so feel free to whip it up ahead of time for an effortless side dish.
- Ingredient swaps: If you have dietary restrictions, you can use Greek yogurt instead of mayonnaise for a lighter version, or opt for coconut yogurt for a dairy-free choice.
- Coconut flake secrets: Make sure to toast your coconut flakes for extra flavor. Just a few minutes in a dry skillet will turn them golden and fragrant!
- Storage suggestions: Keep any leftovers in an airtight container in the fridge for up to 3 days. Stir well before serving as the dressing may settle.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 350
- Carbohydrates: 18g
- Sugars: 6g
- Fat: 28g
- Protein: 12g
- Sodium: 300mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This salad tastes even better after chilling overnight.
Can I use different ingredients?
Yes! Feel free to swap out ingredients like using grapes for apples or mixing in some dried cranberries for an extra touch of sweetness.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days.
How long does it last?
This salad can last in the fridge for about 3 days, but it’s best enjoyed fresh!
Wrapping It Up
In a world where life gets busy, this Hawaiian Chicken Salad reminds us to take a moment to savor the flavors and love that come from our kitchens. With its blend of tropical sweetness, crunch, and creaminess, it’s sure to be a hit at any gathering—or just enjoyed on a quiet afternoon at home. Save this Hawaiian Chicken Salad Recipe to your Pinterest board so it’s ready when you need a cozy treat! Happy cooking!
Hawaiian Chicken Salad
Ingredients
Salad Ingredients
- 3 cups cooked chicken breast, cut into ½" cubes Use rotisserie chicken for a quicker option.
- 1 cup celery, sliced
- 3 ounces water chestnuts, sliced then roughly chopped
- 1.5 cups seedless grapes, halved
- 1 cup macadamia nuts or slivered almonds, chopped Sliced almonds are also acceptable.
- 20 ounces canned pineapple chunks or tidbits, drained Choose pineapple with no added sugar.
- 0.5 cup unsweetened coconut flakes, toasted Reserve 1 tablespoon for garnish.
Dressing Ingredients
- 1.5 cups mayonnaise
- 0.5 cup coconut milk, canned variety
- 0.5 tablespoon curry powder
- 0.5 tablespoon soy sauce (or tamari, or coconut aminos)
- 1 tablespoon juice of half a lemon
Instructions
Preparation
- In a large bowl, combine the chicken, celery, water chestnuts, grapes, coconut flakes, pineapple, and nuts. Set aside some coconut and nuts for garnish later.
- In a separate bowl, mix the mayonnaise with curry powder, soy sauce, lemon juice, and coconut milk until smooth and well blended.
- Stir the creamy dressing into the salad mixture until everything is well combined and coated.
- Cover the bowl with plastic wrap or a lid and chill in the fridge for at least 8 hours, or overnight.
- When ready to serve, garnish with the reserved almonds and toasted coconut flakes. Enjoy!
