Hawaiian Chicken Salad Recipe

There's something magical about the first bite of Hawaiian Chicken Salad – the sweet burst of pineapple, the savory notes from tender chicken, and the satisfying crunch of celery and macadamia nuts. It’s a tropical escape in every spoonful, perfect for warm days or anytime you crave a lighter, refreshing meal.

I first made this salad after returning from a family vacation to Maui, trying to recreate the vibrant flavors we enjoyed by the beach. It quickly became a go-to for potlucks, picnics, and meal prep. Best of all, it’s quick to toss together and easy on the wallet.

Let’s dive into what makes this salad so special and how you can make it a staple in your kitchen.

Why You'll Love This Hawaiian Chicken Salad

Get ready to fall head over heels for your new favorite chilled lunch or dinner. This Hawaiian Chicken Salad isn’t just flavorful – it checks every box for convenience, taste, and crowd-pleasing appeal.

First, it’s incredibly quick and easy to make. With precooked chicken and canned pineapple, you can have this entire dish ready in under 20 minutes. It’s a lifesaver on busy weekdays or when guests show up unexpectedly.

It’s also surprisingly budget-friendly. Using pantry staples like mayonnaise and canned fruit, you can make a big batch without stretching your grocery bill. Leftover rotisserie chicken works beautifully here, saving time and money.

This salad is ideal for meal prep and gatherings. Make it ahead of time, refrigerate it overnight, and it only gets better as the flavors meld together. It’s perfect for summer BBQs, beach trips, or simply stashing in the fridge for easy lunches.

And let’s not forget how versatile it is. Swap out the nuts, play with the fruit, or serve it in lettuce cups, on a croissant, or straight from the bowl. No matter how you enjoy it, this salad delivers every time.

Now let’s take a closer look at the ingredients that bring this tropical-inspired salad to life.

Ingredients Notes

The beauty of this Hawaiian Chicken Salad lies in its balance of sweet, savory, creamy, and crunchy elements. The ingredient list is simple, yet every component plays an important role in creating its signature flavor and texture.

Cooked chicken is the base of this recipe. I prefer using diced rotisserie chicken for convenience and flavor, but any leftover grilled or baked chicken will work. Just make sure it's well-chilled and cut into small, bite-sized pieces so it blends seamlessly into the salad.

Pineapple chunks add that essential tropical sweetness. Use canned pineapple in juice (not syrup), drained well before adding. Fresh pineapple is also a fantastic option if you have it on hand – it gives an extra burst of juicy brightness that really enhances the salad.

Celery and red onion bring the crunch and a pop of sharpness. The crisp celery helps balance the creamy texture, while red onion adds color and a gentle bite. Dice them finely so they don’t overpower the other ingredients.

Macadamia nuts or slivered almonds give the salad a rich, buttery crunch. I love lightly toasting the nuts beforehand for extra depth of flavor. If you’re making this for a group, be sure to check for nut allergies and substitute with sunflower seeds if needed.

The dressing is a creamy blend of mayonnaise, a touch of Greek yogurt, and a splash of pineapple juice. This mixture coats the ingredients without making them soggy and adds a sweet-savory richness that ties everything together.

As for equipment, you’ll need just a large mixing bowl, a cutting board, and a sharp knife. It’s as low-maintenance as recipes get – no oven or stove required!

How To Make This Hawaiian Chicken Salad

Making Hawaiian Chicken Salad is as easy as tossing everything together – but there are a few tips and tricks to ensure the best results every time.

Start by preparing your ingredients. Dice the cooked chicken into even pieces, around ½-inch in size, and place it in a large mixing bowl. If you're using rotisserie chicken, remove the skin and discard any overly fatty parts to keep the salad light and clean-tasting.

Next, drain your canned pineapple thoroughly. This step is important – too much juice will water down the dressing. If using fresh pineapple, make sure it's chopped into small, bite-sized chunks. Add the pineapple to the bowl with the chicken.

Dice the celery and red onion, aiming for uniformity so every bite has a balanced mix of textures. Toss them into the bowl, along with your chosen nuts. If you're toasting the nuts, let them cool before adding to prevent wilting the dressing.

In a small separate bowl, whisk together the mayonnaise, Greek yogurt, and a tablespoon of reserved pineapple juice. This creates a dressing that’s creamy but not overly heavy. Pour it over the chicken mixture and gently fold everything together until evenly coated.

Taste and adjust as needed. Want it tangier? Add a squeeze of lemon juice. Prefer it sweeter? A tiny drizzle of honey will do the trick. Once you're happy with the flavor, cover the bowl and refrigerate the salad for at least 30 minutes to let everything meld beautifully.

From start to finish, the whole process takes about 15–20 minutes. It’s a true no-fuss recipe that rewards you with bold, sunny flavors and zero stress.

Storage Options

Hawaiian Chicken Salad stores beautifully, making it ideal for prepping ahead or enjoying as leftovers.

Transfer the salad to an airtight container and refrigerate it immediately. It will stay fresh for up to 4 days, making it perfect for weekday lunches or make-ahead dinners.

If you're serving it at a gathering, keep it chilled until right before it hits the table. Since it contains mayonnaise, it's best not to leave it at room temperature for more than 1–2 hours.

This recipe isn’t freezer-friendly due to the creamy dressing and fresh produce, which can separate and lose texture when thawed. It’s best enjoyed fresh or within a few days of making.

To rehydrate the salad after refrigeration, simply stir in a tablespoon of Greek yogurt or mayo before serving. This brings back the creamy consistency and refreshes the flavors.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak and make your own. Whether you're catering to dietary needs or just mixing things up, here are some fun ways to experiment.

Swap the chicken for shredded turkey or even canned tuna for a different protein profile. It's a great way to use up holiday leftovers or stretch your pantry options.

For a vegetarian twist, try using chickpeas or cubed tofu in place of the chicken. These plant-based options soak up the dressing well and pair nicely with the tropical ingredients.

Feel free to substitute the pineapple with mango, mandarin oranges, or even chopped grapes. These fruits add similar sweetness and juiciness, and they keep the salad feeling light and fresh.

Not a fan of nuts? Use sunflower seeds or toasted coconut flakes for crunch without the allergy risk. You can also omit them altogether and the salad will still be deliciously satisfying.

And if you're looking to lighten things up, use all Greek yogurt instead of mayo in the dressing. It adds a tangy zip and slashes the fat content, making it a bit more figure-friendly without sacrificing creaminess.

Don’t be afraid to get creative – this is one of those recipes that welcomes your personal spin. Try it once, and you’ll likely be coming back to it with new twists each time.

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