Description
This gluten-free Hawaiian chicken salad is a tropical twist on a classic, featuring tender chicken, juicy pineapple, crisp vegetables, and a creamy dressing with a hint of sweetness. It’s refreshing, satisfying, and perfect for summer meals, meal prep, or serving in lettuce cups or on gluten-free bread.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken breast (shredded or chopped)
- 1 cup diced pineapple (fresh or canned in juice, drained)
- 1/2 cup diced celery
- 1/4 cup chopped red onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped macadamia nuts or slivered almonds (optional)
Dressing
- 1/3 cup mayonnaise
- 1 tablespoon plain Greek yogurt (or use all mayo)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Garnish
- Chopped fresh cilantro or green onion
Instructions
- Combine Ingredients: In a large bowl, mix the cooked chicken, pineapple, celery, red onion, bell pepper, and nuts if using, ensuring all the main ingredients are well distributed.
- Prepare Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, lime juice, salt, and pepper until the dressing becomes smooth and well blended.
- Mix Salad: Pour the dressing over the chicken mixture and toss everything thoroughly to ensure the salad is evenly coated with the dressing.
- Adjust Seasoning: Taste the salad and adjust salt and pepper according to your preference to balance the flavors.
- Chill: Refrigerate the salad for at least 20 minutes to let the flavors meld and serve chilled.
- Serve: Enjoy as a sandwich filling, in lettuce wraps, or over a bed of greens for a refreshing meal.
Notes
- For extra flavor, use grilled chicken or rotisserie chicken.
- You can substitute Greek yogurt for all the mayonnaise if desired for a lighter dressing.
- Add chopped mango or grapes to the salad for a sweeter variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Hawaiian-Inspired
