Hawaiian Chicken Salad
A refreshing and tropical Hawaiian Chicken Salad packed with flavors of sweet pineapple, crunchy vegetables, and savory chicken, perfect for a quick lunch or light dinner.
Ingredients
For the Base
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 cup fresh pineapple, diced Fresh is best, but canned works in a pinch.
- 1 cup bell peppers, diced Swap for other favorites if desired.
- 1 cup cucumber, diced Swap for other favorites if desired.
- 1/2 cup red onion, diced
- 1/4 cup celery, diced
For the Sauce
- 1/2 cup Greek yogurt Substitute with sour cream if desired.
- 2 tablespoons mayonnaise Consider using avocado for a healthier option.
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- to taste Salt
- to taste Pepper
To Serve
- 1 head Lettuce leaves
Instructions
Preparation
- Start by shredding the rotisserie chicken and chopping all the vegetables and pineapple. This will save time when mixing everything together.
- In a medium bowl, mix the Greek yogurt, mayonnaise, honey, apple cider vinegar, and a pinch of salt and pepper. Stir well until smooth.
- In a large bowl, combine the shredded chicken, diced pineapple, bell peppers, cucumber, red onion, and celery.
- Pour the dressing over the chicken and veggie mixture. Gently toss everything together until well coated.
- For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
- Arrange lettuce leaves on plates and scoop the chicken salad on top. Serve immediately and enjoy!
Notes
Add fresh herbs like mint or cilantro to elevate flavor and freshness. Consider using a colorful mix of bell peppers for a more vibrant salad.