Hawaiian Chicken Salad – A Tropical, Creamy Classic
A refreshing, tropical twist on classic chicken salad, made with juicy pineapple, tender chicken, crunchy veggies, and creamy dressing.
Ingredients
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3 cups cooked chicken breast, shredded or diced
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1 cup pineapple chunks (fresh or canned, drained)
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½ cup celery, finely chopped
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¼ cup red onion, diced
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¼ cup green onion, sliced
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½ cup mayonnaise
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¼ cup Greek yogurt (optional)
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⅓ cup toasted macadamia nuts or slivered almonds
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Salt and black pepper, to taste
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½ tsp garlic powder (optional)
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½ tsp Dijon mustard or 1 tsp apple cider vinegar (optional)
Instructions
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Prepare chicken and chop into bite-sized pieces.
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Drain pineapple and pat dry. Dice into small chunks if fresh.
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Chop celery, red onion, and green onion.
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Toast nuts in a dry skillet until golden and fragrant.
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In a large bowl, mix mayonnaise, yogurt, mustard, garlic powder, salt, and pepper.
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Add chicken, pineapple, celery, onions, and nuts to the bowl. Fold to combine.
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Chill for at least 30 minutes before serving.
Notes
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Serve in croissants, lettuce cups, or over salad greens.
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For a spicy version, add diced jalapeños or a dash of hot sauce.
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Store up to 3 days in the fridge. Add nuts just before serving for crunch.