If you crave a refreshing, tropical twist on a classic salad, you are going to adore this Hawaiian Chicken Salad Recipe. Bursting with juicy pineapple chunks, crunchy macadamia nuts, and a creamy coconut curry dressing, this salad is as vibrant as it is flavorful. It’s incredibly easy to make ahead and perfect for everything from casual lunches to festive potlucks, bringing a sunny island vibe to your table any time of year.

Hawaiian Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Hawaiian Chicken Salad Recipe plays a crucial role in creating a perfect balance of flavors, textures, and colors. From the tender chicken to the sweet grapes and toasted coconut, each item adds its own magic to this mouthwatering dish.

3 cups cooked chicken breast (cut into ½” cubes): The hearty protein base that makes this salad satisfying and filling.
1 cup celery sliced: Adds a refreshing crunch and subtle peppery note to balance the sweetness.
3 ounces water chestnuts (sliced then roughly chopped): For extra crunch and a mild, nutty flavor contrast.
1½ cups seedless grapes: Bursting with natural sweetness and juiciness, they brighten every bite.
1 cup chopped macadamia nuts or slivered almonds: Toasted for that perfect buttery crunch; macadamia nuts bring the authentic Hawaiian feel.
1 (20-ounce) can pineapple chunks or tidbits (no added sugar) drained: The tropical star ingredient that really transports you to island paradise.
½ cup unsweetened coconut flakes toasted (reserve 1 tablespoon for garnish): Adds a lovely toasty aroma and complements the creamy dressing beautifully.
1½ cups mayonnaise: The creamy base that brings everything together with a smooth texture.
½ cup canned coconut milk: Adds richness and a subtle tropical note to the dressing.
½ tablespoon curry powder: Gives the salad a gentle warmth and exotic flair.
½ tablespoon soy sauce (tamari or coconut aminos): Adds a touch of savory umami to balance the sweetness.
Juice of half a lemon: A bright citrus kick that lifts all the flavors.

How to Make Hawaiian Chicken Salad Recipe

Step 1: Prepare the Fresh Ingredients

Start by cutting the cooked chicken breast into half-inch cubes – this ensures each bite is perfectly meaty without being overwhelming. Slice the celery thinly to add crispness, and give the water chestnuts a rough chop to create those delightful crunchy bursts. Don’t forget to drain the pineapple well to keep the salad from getting soggy.

Step 2: Combine the Salad Base

In a large bowl, gently toss together the cubed chicken, celery, chopped water chestnuts, grapes, pineapple chunks, toasted coconut flakes, and chopped macadamia nuts. Setting aside a bit of coconut and nuts for garnish will add a lovely finishing touch later on.

Step 3: Whip Up the Creamy Coconut Curry Dressing

In a separate bowl, mix the mayonnaise with the coconut milk, curry powder, soy sauce, and fresh lemon juice. This combination creates a luscious dressing that balances creamy, tangy, savory, and tropical flavors all at once. Stir until smooth and well blended.

Step 4: Combine and Chill

Pour the dressing over the salad mixture and toss gently until all the ingredients are coated evenly. For the best flavor, cover and chill the salad for at least 8 hours or overnight. This resting time allows the flavors to meld together beautifully, making every bite richer and more vibrant.

Step 5: Garnish and Serve

Just before serving, sprinkle the reserved toasted coconut flakes and chopped nuts on top for an extra pop of texture and eye-catching appeal.

How to Serve Hawaiian Chicken Salad Recipe

Garnishes

Sprinkling a bit of extra toasted coconut flakes along with chopped macadamia nuts or slivered almonds on top adds a delightful crunchy contrast that truly elevates the salad. Fresh chopped parsley or cilantro can also add a hint of green and freshness.

Side Dishes

This salad pairs beautifully with light and fresh sides such as a crisp garden salad, steamed jasmine rice, or even a simple fruit platter featuring pineapple and mango to enhance the tropical theme. For a heartier meal, grilled corn on the cob or garlic bread are fantastic companions.

Creative Ways to Present

Think outside the bowl: serve this Hawaiian Chicken Salad on a bed of mixed lettuce greens or stuffed into halved avocados for a stunning, nutritious presentation. It also works wonderfully in wraps using Hawaiian rolls or tortillas for an easy handheld lunch or picnic treat.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Hawaiian Chicken Salad Recipe in an airtight container in the refrigerator. It stays fresh for up to 3 days, making it a great option for easy weekday lunches or quick snacks.

Freezing

The creamy components in this salad don’t freeze well as freezing can cause the dressing to separate and become watery. It’s best to enjoy this salad fresh or within a few days of preparation for optimal texture and flavor.

Reheating

Since this is a cold salad, reheating is not recommended. Instead, serve chilled straight from the fridge for the most refreshing and enjoyable experience.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken works perfectly and can save you time without sacrificing any flavor.

Is this salad suitable for meal prepping?

Yes, it’s ideal for meal prepping. Just prepare it at least 8 hours ahead to let the flavors develop and store it in an airtight container in the fridge.

Can I replace mayonnaise with a healthier alternative?

You can substitute Greek yogurt or an avocado-based mayo, but keep in mind that it will slightly change the texture and taste of the dressing.

What other nuts can I use besides macadamia nuts?

Slivered almonds or even cashews are great alternatives if macadamia nuts aren’t available or if you prefer a different crunch.

Is the curry powder flavor very strong?

The amount used is subtle and designed to enhance the dish with warm spice notes without overpowering the salad’s tropical sweetness.

Final Thoughts

There’s something truly special about this Hawaiian Chicken Salad Recipe that makes it an instant favorite—it’s fresh, flavorful, and effortlessly fun to eat. Whether you’re planning a brunch, a picnic, or just a simple lunch, this salad brings a little sunshine to your plate every time. I can’t wait for you to try it and add your own personal touch to this tropical delight!

Hawaiian Chicken Salad Recipe

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4.3 from 61 reviews

This Hawaiian Chicken Salad is a fresh and tropical twist on a classic chicken salad, combining juicy chicken breast with sweet pineapple, seedless grapes, crunchy water chestnuts, celery, toasted coconut flakes, and macadamia nuts, all tossed in a creamy coconut curry dressing. Perfect for potlucks, brunches, or light lunches, it can be made ahead to allow the flavors to beautifully meld.

Author: Mari
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes (plus chilling time of at least 8 hours)
Yield: 12 servings 1x
Category: Salads
Method: No-Cook
Cuisine: American

Instructions

Combine Salad Ingredients: In a large bowl, mix together the cooked chicken cubes, sliced celery, chopped water chestnuts, seedless grapes, toasted coconut flakes (except the reserved 1 tablespoon), drained pineapple chunks, and chopped macadamia nuts (or slivered almonds). Set aside the reserved coconut flakes and nuts for garnish.
Prepare Dressing: In a separate bowl, whisk together the mayonnaise, coconut milk, curry powder, soy sauce, and lemon juice until smooth and well combined.
Mix Salad and Dressing: Pour the creamy coconut curry dressing over the chicken salad mixture. Stir gently to coat all ingredients evenly.
Chill: Cover the salad and refrigerate for at least 8 hours or overnight to allow the flavors to blend and intensify.
Garnish and Serve: Before serving, garnish the salad with the reserved toasted coconut flakes and additional chopped nuts. Serve chilled on its own, over a bed of lettuce, in tortilla wraps, on croissants or Hawaiian rolls, or stuffed into avocado halves.

Notes

Variations: Substitute extra celery for the water chestnuts, add chopped bell peppers, or swap macadamia nuts for sliced or slivered almonds.
Use pineapple tidbits instead of chunks if preferred.
For best flavor, prepare the salad 8 to 12 hours in advance to allow flavors to meld well.
Serving suggestions include serving on lettuce, wraps, croissants, Hawaiian rolls, or avocado halves for a tropical meal.