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Hawaiian chicken salad brings a burst of tropical flavors that'll make you feel like you're lounging on Hawaii's beaches. This refreshing, light dish perfectly blends tender chicken with juicy fruits like pineapple and mango, topped with a slightly tangy creamy dressing. It's perfect for hot days or when you need a satisfying but healthy meal. This colorful salad is as convenient as it is tasty, and you can whip it up quickly for a fuss-free lunch or dinner.
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Everything you'll need
- Cooked shredded chicken: forms the protein foundation of this salad.
- Fresh or canned pineapple chunks: add natural sweetness and juicy tanginess.
- Diced red bell pepper: brings a crunchy bite and bright splash of color.
- Thinly sliced celery: offers a refreshing crunch and subtle herbal flavor.
- Red onion: delivers a mild kick and purple color accent.
- Mayonnaise: creates the creamy base for the dressing.
- Greek yogurt: adds tanginess to the sauce while making it lighter.
- Honey: brings a natural sweet touch.
Getting the chicken ready
For fresh chicken, season two chicken breasts with salt and pepper, then cook them in a pan with a drizzle of olive oil for about 6 minutes on each side until fully cooked. Let them cool for a few minutes before finely shredding them using two forks. To save time, you can also grab a store-bought rotisserie chicken or use leftover chicken you've already cooked.
The ideal sauce
In a medium bowl, gently mix the mayo with Greek yogurt until you get a smooth, even texture. Then add honey, apple cider vinegar, and Dijon mustard, whisking vigorously to blend everything well. Throw in some salt and pepper to taste, then pop it in the fridge while you work on the other ingredients. This gives all the flavors time to really come together.
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Fruits and veggies
Cut fresh pineapple into even chunks about 1 cm in size. If you're using canned pineapple, make sure to drain it well so extra juice doesn't water down your sauce. Next, dice the red pepper, celery, and red onion into small, uniform pieces to make sure you get balanced flavor in every bite. If you're using cilantro, give it a rough chop to keep its aroma intact.
Putting it all together
In a large salad bowl, mix the shredded chicken with the pineapple pieces and all your prepped veggies. Pour the sauce over everything and stir gently with a big spoon or spatulas to coat all ingredients evenly without crushing them. If you're serving the salad right away, top it with freshly chopped cilantro for a final aromatic touch.
The finishing touch
For a stylish serving option, place the salad on a bed of crisp lettuce leaves or in a bowl made from a hollowed-out half pineapple for a stunning tropical presentation. You can also top it with a few extra pineapple chunks and a sprig of cilantro for an eye-catching finish that'll make your guests' mouths water.
Fancy presentation
For a cool summer lunch, serve this Hawaiian chicken salad on crispy lettuce leaves with lime wedges on the side for an extra splash of acidity. This light presentation shows off the bright colors of the ingredients while offering a low-carb option that'll satisfy even bigger appetites.
Turn this salad into a heartier meal by serving it in hollowed-out avocado halves or lettuce wraps for a gluten-free choice. For a classy office lunch, pack it in an airtight container with whole grain crackers or toasted pita bread on the side so they don't get soggy.
For an impressive buffet spread, showcase this salad in a hollowed-out pineapple cut lengthwise and place crostini nearby so your guests can make their own bites. This dramatic presentation will definitely earn you compliments and adds a festive tropical vibe to any table.
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Best storage tips
This salad keeps well in the fridge in an airtight container for about two days, making it a great option for meal prepping ahead of time. To keep it super fresh, store the dressing separately and only add it when you're ready to eat. This keeps the veggies crunchy and prevents the chicken from getting too moist.
If you're planning to bring this salad to a picnic or outdoor buffet, put the container on a bed of ice to keep it at a safe temperature, which is especially important for mayo-based ingredients. For extra food safety on hot days, think about swapping some of the mayo for more Greek yogurt, which handles heat better.
For efficient meal planning, prep all ingredients separately at the beginning of the week and put together individual portions each morning for your lunches. This mix-and-match approach also lets you switch up the sides each day, turning the same basic prep into several different meals to avoid getting bored with your food.
Chef tips
Lightly grill the pineapple before adding it to the salad to develop caramelized notes that add a surprisingly deep flavor to this fresh dish.
For more interesting texture, soak raisins in rum for 30 minutes before mixing them into the salad, creating unexpected bursts of flavor.
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Use the chicken cooking broth to prepare a bed of quinoa or flavored rice as a base for your salad, turning this light starter into a complete meal.
Frequently Asked Questions
- → Can I make this salad ahead of time?
- Sure thing, you can prep it up to a day early. Just chill it in the fridge and add the cilantro right before serving.
- → What's the easiest way to shred chicken?
- Use leftover roast chicken or boil chicken breasts, then pull them apart with two forks while still warm.
- → Can I skip the mayo?
- For a lighter option, swap out mayo with just Greek yogurt or mashed avocado.
- → What pairs well with this salad?
- It's great on its own, but you can also serve it on lettuce leaves, as a wrap filling, or with whole-grain crackers.
- → Can I use canned pineapple?
- Yep, but drain it well and rinse off extra sugar. Fresh pineapple has a firmer bite and tastes less sweet.