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Hawaiian Chicken Salad

A delightful blend of freshness and flavor, this Hawaiian Chicken Salad is perfect for busy weeknights, offering a taste of the tropics with juicy chicken, crunchy veggies, and sweet pineapple.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken (Shredded or diced) Leftovers work great!
  • 1 cup pineapple chunks Fresh or canned
  • 1 cup red bell pepper (Diced)
  • 1 cup celery (Chopped)
  • ½ cup red onion (Finely diced)
  • 1 cup Greek yogurt Or use mayo if preferred
  • 1 tablespoon honey For sweetness
  • Salt and pepper To taste
  • Chopped cilantro or green onions Optional garnish

Method
 

Preparation
  1. If using leftover chicken, shred or chop it into bite-sized pieces. If cooking from scratch, grill, boil, or sauté until fully cooked and cool before preparing the salad.
  2. In a large bowl, combine the Greek yogurt and honey, then season with salt and pepper to taste.
  3. Add the chicken, pineapple, red bell pepper, celery, and red onion to the dressing and gently mix until everything is evenly coated.
  4. Taste and adjust seasoning with more salt or pepper as needed.
  5. If time permits, refrigerate the salad for 30 minutes to an hour to enhance flavors.
  6. Serve the salad on a bed of lettuce or in a wrap, garnished with cilantro or green onions.

Notes

Use leftover rotisserie chicken for added flavor. Feel free to switch up ingredients by adding mango or replacing yogurt with avocado for a creamier texture. Store leftovers in an airtight container in the fridge for up to 3 days and prepare components separately for best results if making ahead.