Hawaiian Chicken Salad Recipe

There's something irresistible about the sweet, tropical flavors of Hawaiian Chicken Salad coming together in one creamy, crunchy bite. Juicy pineapple, tender chicken, and a tangy-sweet dressing make this dish a standout, whether you're serving it for lunch, a potluck, or a light dinner on a warm evening.

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I discovered this recipe on a family vacation to Maui, where a local café served something similar wrapped in butter lettuce. It was love at first bite—and once home, I recreated it with a few tweaks. Now, it’s a staple in our kitchen, especially during spring and summer months. It’s quick, refreshing, and always a crowd-pleaser.

Let’s dive into what makes this Hawaiian Chicken Salad so special.

Why You'll Love This Hawaiian Chicken Salad

Get ready to experience tropical flavor in every forkful. This Hawaiian Chicken Salad delivers on taste, texture, and convenience—all with a touch of island flair.

First, this recipe is incredibly quick to throw together. If you have leftover chicken on hand, you can be eating in under 15 minutes. It’s ideal for busy weekdays or when you want a homemade meal without much fuss.

It’s also delightfully budget-friendly. Most of the ingredients are pantry staples or inexpensive produce. A can of pineapple, some cooked chicken, and a few crisp veggies go a long way without breaking the bank.

Another huge bonus? It’s naturally gluten-free and easily adaptable for different diets. Want to make it dairy-free? Just skip the yogurt or mayo and go with an olive-oil-based dressing. Prefer low-carb? Serve it in lettuce cups or over a bed of greens.

Finally, it’s perfect for meal prep. This salad keeps well in the fridge for several days, making it an excellent choice for packed lunches or easy grab-and-go snacks throughout the week.

Now that you're hooked, let’s take a closer look at the simple ingredients that make this salad shine.

Ingredients Notes

What makes this Hawaiian Chicken Salad truly memorable is the harmony between juicy fruit, crunchy vegetables, and a creamy, slightly tangy dressing. Every bite has a balance of textures and tropical flavor.

Cooked chicken is the backbone of this dish. You can use rotisserie chicken for ease, leftover grilled chicken for a smoky twist, or poached chicken breast for a leaner option. Whatever you use, be sure to shred or dice it finely so it mixes well with the other ingredients.

Pineapple adds that signature tropical sweetness. I prefer canned pineapple tidbits in juice (not syrup), drained well before adding. Fresh pineapple works too and adds a slight tang that complements the savory elements beautifully.

Celery and red bell pepper contribute a fresh, crisp bite that contrasts nicely with the creamy dressing. The celery gives crunch, while the pepper brings both color and a mild sweetness that plays off the pineapple.

Greek yogurt and mayonnaise create a luscious, tangy base for the dressing. The yogurt lightens the texture while keeping it creamy, and the mayo provides richness. You can adjust the ratio depending on your taste and dietary preferences.

You’ll also need green onions for a subtle sharpness and a handful of toasted slivered almonds for crunch and nuttiness. If you like a little extra sweetness, a few halved red grapes are a delightful optional addition. No special equipment is needed beyond a mixing bowl and a good knife for prepping your ingredients.

How To Make This Hawaiian Chicken Salad

Putting this Hawaiian Chicken Salad together couldn’t be easier, and the payoff is huge in flavor and convenience.

Start by prepping your ingredients. Shred or dice the cooked chicken into bite-sized pieces. Drain your pineapple tidbits thoroughly—you don’t want the dressing to be watery. Dice your celery and red bell pepper finely, and thinly slice the green onions.

In a large mixing bowl, combine the shredded chicken, pineapple, celery, bell pepper, and green onions. Give everything a good stir so the ingredients are evenly distributed.

Now it’s time for the dressing. In a small bowl, whisk together the Greek yogurt and mayonnaise. Add a splash of pineapple juice or a squeeze of lemon if you’d like a brighter flavor. Season with salt and black pepper to taste. If you want a bit of heat, a pinch of cayenne or a dash of hot sauce can add a fun kick.

Pour the dressing over the salad and mix thoroughly until everything is coated. Add in the slivered almonds last to maintain their crunch. If you're using grapes, fold them in gently so they don’t get squashed.

Chill the salad for at least 15–30 minutes before serving to allow the flavors to meld. You can enjoy it as-is, spoon it into lettuce cups, scoop it onto crackers, or tuck it into a croissant or sandwich roll.

Total time from start to finish? About 20 minutes, max. It’s fresh, flavorful, and ready when you are.

Storage Options

One of the best parts of this salad is how well it keeps. Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavors actually deepen as it chills, making it even tastier the next day.

If you’re meal prepping, divide the salad into individual containers for easy grab-and-go lunches. Just be sure to add the almonds right before eating so they stay crisp.

Avoid freezing this salad—the creamy dressing and fresh produce don’t hold up well to freezing and thawing.

To re-serve, give the salad a good stir. If it seems a little dry, add a spoonful of yogurt or mayo to freshen up the texture.

Variations and Substitutions

This recipe is flexible enough to handle all sorts of tweaks, so feel free to customize it based on what you have or your dietary needs.

For a lower-fat version, you can use all Greek yogurt instead of a mayo-yogurt blend. It will still be creamy but with a tangier bite and fewer calories.

Want more crunch? Toss in chopped apple, shredded carrot, or even water chestnuts. These additions amp up the texture and freshness without overpowering the flavor.

To make it vegetarian, substitute the chicken with chickpeas or chopped hearts of palm. Both provide a satisfying bite and pair well with the tropical theme.

If you’re going for something a little sweeter, add dried cranberries or chopped mango. These give bursts of chewy sweetness that balance the savory chicken and creamy dressing.

And for a savory twist, try crumbled bacon or a sprinkle of feta cheese. They aren’t traditional, but they elevate the flavor with salty contrast that’s just delicious.

Feel free to play with this recipe—it’s the kind that invites creativity. Once you’ve got the basics down, you’ll find endless ways to make it your own.

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