This Hawaiian Chicken Salad is a delightful fusion of savory and sweet flavors, bringing together tender chicken with juicy pineapple, crisp celery, and the fresh burst of grapes. The creamy dressing, made with mayonnaise and Greek yogurt, is perfectly balanced with honey’s sweetness and apple cider vinegar’s tang. The addition of macadamia nuts provides a satisfying crunch, while the optional coconut adds a subtle tropical twist that makes each bite a refreshing taste of paradise. Whether enjoyed as a light lunch or a side dish, this salad is sure to transport you to a sunny Hawaiian beach with its vibrant flavors and textures.
Ingredients:
- Chicken:
- 3 cups cooked chicken breast, diced or shredded
- Fruits & Vegetables:
- 1 cup pineapple chunks, fresh or canned (drained if canned)
- 1 cup red grapes, halved
- 1 cup diced celery
- 1/2 cup shredded carrots
- 1/4 cup green onions, thinly sliced
- Nuts & Extras:
- 1/2 cup macadamia nuts or almonds, chopped
- 1/4 cup sweetened shredded coconut (optional)
- Dressing:
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions:
- Prepare the Chicken:
Start by cooking the chicken breast. You can boil, grill, or bake it according to your preference. For a richer flavor, season the chicken with a bit of salt, pepper, and garlic powder before cooking. Once cooked, let it cool, then dice or shred the chicken into bite-sized pieces. - Prepare the Fruits and Vegetables:
Dice the celery and shred the carrots finely. If you’re using fresh pineapple, cut it into small chunks. Halve the red grapes, and slice the green onions thinly. Set all prepared ingredients aside. - Prepare the Dressing:
In a medium-sized bowl, combine the mayonnaise, Greek yogurt, honey, and apple cider vinegar. Whisk together until smooth. Taste and season with salt and pepper as needed. The balance of creamy, sweet, and tangy should be just right, so adjust to your liking. - Mix the Salad:
In a large mixing bowl, combine the chicken, pineapple chunks, grapes, celery, carrots, and green onions. Pour the dressing over the salad and gently toss to combine, ensuring all the ingredients are evenly coated with the dressing. - Add Nuts and Coconut:
Fold in the chopped macadamia nuts (or almonds) and sweetened shredded coconut if you’re using it. The nuts add a delightful crunch, while the coconut brings a hint of tropical sweetness that enhances the salad’s flavor. - Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. This chilling time also helps the salad to achieve a refreshing taste. Serve the Hawaiian Chicken Salad chilled on a bed of lettuce, in a sandwich, or with crackers. - Garnish:
For a decorative and flavorful finish, sprinkle a few extra chopped nuts and a bit of fresh chopped parsley or cilantro on top before serving.
