Oh, you’re going to love this Hawaiian chicken salad—it’s like a vacation in every bite! I first had it at a beach potluck years ago, and now it’s my go-to for summer lunches or when I’m craving something bright and fresh. The sweet pineapple, crunchy peppers, and tender chicken all tossed in that tangy lime dressing? Absolute magic. My kids beg me to pack it for picnics, and honestly, I don’t blame them. It’s the kind of dish that disappears fast, whether you serve it on lettuce cups, scooped onto crackers, or just eat it straight from the bowl (no judgment here!). Trust me, once you try this tropical twist on classic chicken salad, you’ll be hooked.
Why You’ll Love This Hawaiian Chicken Salad
This isn’t just any chicken salad—it’s a total game-changer! Here’s why:
- Instant vacation vibes: The sweet pineapple and lime dressing transport you to the tropics with every bite
- Crazy easy: Throw it together in 15 minutes flat – perfect for last-minute lunches
- So refreshing: That citrusy tang cuts through the richness beautifully on hot days
- Endlessly adaptable: Swap in mango, add coconut flakes, or spice it up with jalapeños – make it yours!
Seriously, this salad checks all the boxes for flavor, convenience, and that “wow” factor. You’ll see!
Ingredients for Hawaiian Chicken Salad
Here’s everything you’ll need to make this tropical delight – I always double check my fridge and pantry before starting!
- 2 cups cooked chicken – shredded (I use rotisserie chicken for maximum flavor and ease)
- 1 cup pineapple chunks – fresh is best, but drained canned works in a pinch
- 1/2 cup red bell pepper – diced small (about half a medium pepper)
- 1/4 cup red onion – finely chopped (soak in cold water for 5 minutes if you want milder flavor)
- 1/4 cup fresh cilantro – chopped (stems and all for extra flavor)
- 1/4 cup mayonnaise – use your favorite brand
- 1 tablespoon lime juice – fresh squeezed makes all the difference
- 1/2 teaspoon salt – I use kosher salt
- 1/4 teaspoon black pepper – freshly ground if you have it
That’s it! Just simple, fresh ingredients that come together beautifully. Now let’s make some salad magic!
How to Make Hawaiian Chicken Salad
Alright, let’s get mixing! This Hawaiian chicken salad couldn’t be simpler to make, but I’ve got some little tricks to make sure it turns out perfect every time. Follow these easy steps, and you’ll have a bowl of tropical goodness ready in no time.
Step 1: Combine the Base Ingredients
First things first – grab your biggest mixing bowl. I like to use one with plenty of room for tossing. Add your shredded chicken (make sure it’s cooled if you just cooked it!), those juicy pineapple chunks, the vibrant red bell pepper, the zippy red onion, and the fresh cilantro. Now, here’s my tip: use your hands to gently mix everything together. You want all those beautiful colors and textures evenly distributed without smushing the pineapple.
Step 2: Prepare the Dressing
In a smaller bowl, whisk together the mayonnaise, lime juice, salt, and pepper. I always taste the dressing at this point – sometimes I add an extra squeeze of lime if the pineapple is super sweet. The dressing should be pourable but not runny. Pro tip: let the dressing sit for a minute after mixing so the salt can dissolve completely.
Step 3: Assemble and Chill
Pour that gorgeous dressing over your chicken mixture and, using a rubber spatula, fold everything together gently. You want every bit coated without turning the salad to mush. Here’s the important part: cover the bowl and pop it in the fridge for at least 30 minutes. I know it’s tempting to dig right in, but trust me – that chill time lets the flavors get to know each other and makes all the difference!
Tips for the Best Hawaiian Chicken Salad
Want to take your Hawaiian chicken salad from good to “aloha amazing”? Here are my secret tricks after making this a hundred times:
- Pineapple matters: Fresh is fantastic, but if using canned, drain it REALLY well – nobody wants a soggy salad
- Chicken hack: Shred warm rotisserie chicken with forks – it absorbs the dressing better than cold chicken
- Taste as you go: The lime juice can vary in tartness – add it gradually until you get that perfect sweet-tangy balance
- Texture trick: Toast some macadamia nuts or coconut flakes for crunch if serving immediately
Follow these, and you’ll have people begging for your recipe!
Hawaiian Chicken Salad Variations
Oh, the fun part – making this salad your own! Swap pineapple for ripe mango when it’s in season (heavenly!). Not a mayo fan? Greek yogurt works beautifully for a lighter version. I’ve even tossed in toasted coconut flakes or diced jalapeños for extra texture and kick. The possibilities are endless – get creative!
Serving Suggestions for Hawaiian Chicken Salad
This salad sings in so many ways! My favorite is scooping it onto crisp butter lettuce leaves for easy, low-carb wraps. It’s also fabulous stuffed in croissants for a fancy lunch, piled high on toasted sourdough, or simply served with crackers for dipping. Bonus: spoon it over greens with extra lime wedges for a full salad meal. However you serve it, those tropical flavors will shine!
Storing and Reheating Hawaiian Chicken Salad
Here’s the scoop on keeping your Hawaiian chicken salad fresh and safe! It’ll stay perfect in an airtight container in the fridge for up to 3 days – the flavors actually get better overnight. But heads up: don’t freeze it. That mayo-based dressing separates when frozen and turns all weird. If you’ve got leftovers (lucky you!), just give it a quick stir before serving. I sometimes add a fresh squeeze of lime to brighten it up after refrigeration. Easy peasy!
Hawaiian Chicken Salad Nutrition
Here’s the nutritional breakdown per serving (about 1 cup), but remember – these numbers can vary based on your specific ingredients and any tweaks you make!
- Calories: 220
- Protein: 18g
- Carbs: 12g
- Sugar: 8g (mostly from the pineapple – nature’s candy!)
- Fat: 12g
Not too shabby for something that tastes this indulgent, right? Of course, using light mayo or Greek yogurt will change these numbers.
Frequently Asked Questions
Q1: Can I use canned pineapple instead of fresh?
Absolutely! Just make sure to drain it really well – I even pat it dry with paper towels. The juice can make your salad soggy. That said, fresh pineapple does give the best flavor and texture if you can swing it.
Q2: How long does Hawaiian chicken salad keep in the fridge?
It stays fresh for about 3 days in an airtight container. The flavors actually improve after a few hours as everything mingles together. Pro tip: if it looks a little dry after refrigeration, stir in a splash more lime juice before serving.
Q3: Can I make this ahead for a party?
Yes! It’s actually better made a few hours ahead. Just hold off on adding any crunchy toppings (like nuts or coconut) until right before serving so they stay crisp. Keep it chilled until your guests arrive.
Q4: What’s the best chicken to use?
I swear by rotisserie chicken for convenience and flavor, but any cooked chicken works. Leftover grilled chicken adds nice smoky notes. Just be sure to shred it while it’s slightly warm – it absorbs the dressing better that way.
Irresistible Hawaiian Chicken Salad Recipe in 15 Minutes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Hawaiian
- Diet: Low Calorie
Description
A refreshing and tropical Hawaiian chicken salad with a mix of sweet and savory flavors. Perfect for a light lunch or dinner.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup pineapple chunks
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine shredded chicken, pineapple, red bell pepper, red onion, and cilantro.
- In a small bowl, mix mayonnaise, lime juice, salt, and black pepper.
- Pour the dressing over the chicken mixture and toss gently to coat.
- Refrigerate for at least 30 minutes before serving.
Notes
- Use fresh pineapple for the best flavor.
- Adjust salt and pepper to taste.
- Serve on lettuce leaves or as a sandwich filling.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Hawaiian chicken salad, tropical salad, easy chicken salad
