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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.

Ingredients

Scale

Chicken Salad

  • 3 cups cooked chicken breast, cut into ½” cubes
  • 1 cup celery, sliced
  • 3 ounces water chestnuts, sliced then roughly chopped
  • 1½ cups seedless grapes
  • 1 cup chopped macadamia nuts or slivered almonds
  • 1 (20-ounce) can pineapple chunks or tidbits (no added sugar), drained
  • ½ cup unsweetened coconut flakes, toasted (reserve 1 tablespoon for garnish)

Creamy Coconut Curry Dressing

  • 1½ cups mayonnaise
  • ½ cup coconut milk (canned variety)
  • ½ tablespoon curry powder
  • ½ tablespoon soy sauce (or tamari, or coconut aminos)
  • Juice of half a lemon

Instructions

  1. 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.
  2. Prepare Dressing: In a separate bowl, whisk together the mayonnaise, coconut milk, curry powder, soy sauce, and lemon juice until smooth and well combined.
  3. Mix Salad and Dressing: Pour the creamy coconut curry dressing over the chicken salad mixture. Stir gently to coat all ingredients evenly.
  4. Chill: Cover the salad and refrigerate for at least 8 hours or overnight to allow the flavors to blend and intensify.
  5. 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.

Find it online: https://yumfoodusa.com/hawaiian-chicken-salad-recipe/