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This tropical chicken salad is the easiest way I know to capture the flavors of Hawaii in my own kitchen after a long day. Each bite brings together juicy pineapple, tender chicken, and a tangy creamy dressing for a lunch or picnic salad that always disappears fast at my table.
Ingredients
- Chicken breast cooked and shredded: use quality chicken breast for best texture and flavor
- Pineapple chunks: fresh gives the best tropical flavor but canned works in a pinch just be sure to drain well
- Celery finely chopped: for a cool crunch choose firm stalks
- Red onion finely chopped: adds punchy flavor a small sweet variety blends in best
- Gluten free mayo: gives the salad creamy body watch for good label ingredients
- Lime juice: brings brightness and cuts the richness use freshly squeezed if possible
- Salt and pepper to taste: enhances and balances flavors
- Green onions or cilantro for garnish: add color and herbal freshness use just snipped greens
Step-by-Step Instructions
- Prepare the Chicken and Veggies:
- Shred cooked chicken breast into bite sized pieces using your hands or two forks. Finely chop pineapple, celery, and red onion so the bites mix evenly.
- Whisk the Dressing:
- In a small bowl thoroughly whisk together gluten free mayo, freshly squeezed lime juice, salt, and pepper until completely smooth and creamy.
- Mix the Salad:
- Combine chicken, pineapple, celery, and onion in a large bowl. Pour the creamy dressing over the top and fold everything together with a spatula so all ingredients are coated.
- Chill the Flavors:
- Cover the salad and refrigerate for at least thirty minutes. This allows the bright tropical flavors to blend and makes the salad even more refreshing.
- Add Garnish and Serve:
- Before serving scatter over chopped green onions or handfuls of cilantro for color and a final burst of flavor.
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Personally I love the little sparks of juicy pineapple—once my nephew guessed I put mango in it because it tasted so bright and sweet. Every time I make this salad my family comes back for seconds especially on hot afternoons.
Storage Tips
Store the salad tightly covered in the fridge and it will keep fresh for up to two days. Avoid freezing since mayonnaise based dressings can separate after thawing and the pineapple may become too watery. If you want to prep ahead chop and measure everything but mix right before serving for the best texture.
Ingredient Substitutions
Cooked turkey can easily take the place of chicken if that is what you have on hand after a holiday meal. Swap Greek yogurt for the mayo if you want a lighter dressing. If red onion is too strong use chopped sweet onion or even green onion throughout the base for a more mellow bite. Mango is a fun substitute for pineapple when you want an even more tropical vibe.
Serving Suggestions
Pile the salad high in crisp lettuce cups for a handheld lunch. Stuff into gluten free wraps for an easy take along meal. Spoon over baby greens for a refreshing summer salad bowl. Sometimes I like to add a sprinkling of chopped macadamia nuts for a nearly authentic taste of Hawaii’s flavors.
Cultural Notes
Chicken salad is a classic American dish but the Hawaiian twist comes from the combo of pineapple and bright citrus. The use of macadamia nuts as a suggested topping nods to the islands’ beloved local harvests. This dish reflects that balance of sweet and savory that is a hallmark of Pacific island home cooking.
Recipe FAQs
- → Can I use canned pineapple instead of fresh?
Yes, canned pineapple works well—just be sure to drain it thoroughly for the best texture and flavor.
- → What type of chicken is best suited?
Leftover grilled or rotisserie chicken is convenient, but any cooked and shredded chicken breast will work.
- → How can I serve this for a picnic?
Pack the salad in a chilled container and serve it in lettuce cups or gluten-free wraps for easy, mess-free eating.
- → Is there a way to make it nut-free?
Simply omit the optional macadamia nuts if you want a nut-free version. The salad remains flavorful and satisfying.
- → How long should I chill before serving?
Chill for at least 30 minutes to let flavors meld and the texture become extra refreshing before enjoying.
- → What garnishes work best?
Chopped green onions or fresh cilantro add bright color and extra freshness to this tropical chicken salad.