Bring a taste of the tropics to your table with this Hawaiian Chicken Salad! Packed with tender chicken, juicy pineapple, crunchy vegetables, and a creamy honey-lime dressing, this salad is a refreshing and satisfying dish perfect for lunch, picnics, or light dinners. The mix of sweet, savory, and tangy flavors is sure to make this a new favorite in your recipe collection.
Ingredients:
For the Salad:
- 3 cups cooked chicken breast, shredded or diced (about 2 medium chicken breasts)
- 1 cup pineapple, diced (fresh or canned)
- 1/2 cup red grapes, halved
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1/4 cup green onions, chopped
- 1/4 cup toasted slivered almonds or chopped walnuts (optional)
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Greek yogurt (or additional mayo)
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon lime juice (freshly squeezed)
- Salt and pepper, to taste
Instructions:
- Prepare the Salad Ingredients : In a large mixing bowl, combine the cooked chicken, diced pineapple, halved red grapes, celery, red bell pepper, green onions, and toasted almonds or walnuts (if using). Toss gently to combine.
- Make the Dressing : In a small bowl, whisk together the mayonnaise, Greek yogurt, honey, Dijon mustard, lime juice, salt, and pepper. Taste and adjust seasoning as needed.
- Combine Salad and Dressing : Pour the dressing over the chicken and vegetable mixture. Toss until all ingredients are evenly coated with the dressing.
- Chill and Serve : Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a standalone dish, on a bed of lettuce, or as a filling for sandwiches, wraps, or pita pockets.
Conclusion:
This Tropical Hawaiian Chicken Salad is a delightful blend of flavors and textures, combining the sweetness of pineapple and grapes with the crunch of vegetables and nuts, all tied together with a creamy, tangy dressing. It’s the perfect dish for a refreshing lunch or as a crowd-pleasing potluck addition. Easy to make and packed with flavor, it’s a salad you’ll turn to again and again.
Tropical Hawaiian Chicken Salad
Ingredients
For the Salad:
- 3 cups cooked chicken breast shredded or diced (about 2 medium chicken breasts)
- 1 cup pineapple diced (fresh or canned)
- 1/2 cup red grapes halved
- 1/2 cup celery finely chopped
- 1/2 cup red bell pepper finely chopped
- 1/4 cup green onions chopped
- 1/4 cup toasted slivered almonds or chopped walnuts optional
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Greek yogurt or additional mayo
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon lime juice freshly squeezed
- Salt and pepper to taste
Instructions
- Prepare the Salad Ingredients : In a large mixing bowl, combine the cooked chicken, diced pineapple, halved red grapes, celery, red bell pepper, green onions, and toasted almonds or walnuts (if using). Toss gently to combine.
- Make the Dressing : In a small bowl, whisk together the mayonnaise, Greek yogurt, honey, Dijon mustard, lime juice, salt, and pepper. Taste and adjust seasoning as needed.
- Combine Salad and Dressing : Pour the dressing over the chicken and vegetable mixture. Toss until all ingredients are evenly coated with the dressing.
- Chill and Serve : Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a standalone dish, on a bed of lettuce, or as a filling for sandwiches, wraps, or pita pockets.