Hawaiian Chicken Salad: My Sunny, Easy Recipe! (Print Version)

My favorite Hawaiian Chicken Salad recipe brings sunshine to any meal! Creamy, fruity, and so simple to make, it's perfect for lunch or a light dinner.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American, Hawaiian-inspired
Dietary: Gluten-Free (check mayo), Dairy-Free (check mayo)

# Ingredients:

→ Chicken & Base

01 - 2 cups cooked chicken breast, shredded or diced
02 - 1 (8 oz) can crushed pineapple, well-drained

→ Tropical Fruit & Veggies

03 - 1 celery stalk, finely diced
04 - 1/4 cup red onion, finely diced
05 - 1/2 sweet bell pepper (any color), finely diced

→ Creamy Dressing

06 - 1/2 cup mayonnaise
07 - 1 tablespoon fresh lime juice
08 - 1/2 teaspoon salt (or to taste)
09 - 1/4 teaspoon black pepper (or to taste)

→ Finishing Touches

10 - 2 tablespoons fresh cilantro, chopped

# Instructions:

01 - First things first, get that chicken ready! If you're using pre-cooked chicken, shred it into bite-sized pieces. I usually aim for a mix of shredded and small chunks; it just gives the Hawaiian Chicken Salad a better texture. Then, finely dice your celery, red onion, and bell pepper. Chop that cilantro too. I like to get all my chopping done first, it makes the rest of the process feel so much smoother, less chaotic, you know?
02 - This is a crucial step for your Hawaiian Chicken Salad, seriously. Open that can of crushed pineapple and drain it really, really well. I usually press it against the side of a sieve with a spoon to get out as much liquid as possible. I once skipped this step, and my chicken salad was swimming in pineapple juice. It wasn't pretty, and the flavors just weren't as concentrated. Learn from my oops moment, hon!
03 - In a large bowl, combine your mayonnaise, fresh lime juice, salt, and black pepper. Give it a good whisk until it's super smooth and well-combined. This is where you can sneak a little taste and adjust the seasoning if you want. Sometimes I add a tiny pinch of garlic powder here, but that’s just me being extra! This creamy base is what brings all the Hawaiian Chicken Salad magic together.
04 - Now for the fun part! Add your shredded chicken, well-drained crushed pineapple, diced celery, red onion, bell pepper, and fresh cilantro to the bowl with the dressing. Gently fold everything together until all the ingredients are evenly coated. Don't overmix, we want those lovely textures to shine, not turn into a mush. I always feel a little thrill as the colors come together.
05 - Once everything is mixed, cover the bowl and pop your Hawaiian Chicken Salad into the fridge for at least 30 minutes. Honestly, an hour is even better. This chilling time allows all those amazing flavors to meld and deepen. It’s like a little flavor party happening in there! I know it's hard to wait, but it's so worth it, trust me.
06 - Before serving, give your Hawaiian Chicken Salad another taste. This is your moment to adjust anything – maybe a little more salt, a crack of fresh pepper, or another tiny squeeze of lime? Serve it up how you like it! It should be creamy, vibrant, and bursting with that perfect sweet and savory balance. You'll know it's ready when it just smells like pure island bliss.

# Notes:

01 - Don't overmix the chicken once the dressing is in; you want those lovely chunks, not a shredded mess, trust me!
02 - This Hawaiian Chicken Salad actually tastes even better the next day, once all those flavors have a chance to really get cozy!
03 - Ran out of pineapple? Mango works wonders, I tried it once and it was a happy accident!
04 - Serve this Hawaiian Chicken Salad in lettuce cups for a light, crunchy bite, or pile it high on a croissant for pure bliss.

# Tools You'll Need:

01 - Large mixing bowl
02 - whisk
03 - cutting board
04 - sharp knife
05 - sieve/colander

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 25g
Total Carbohydrate: 15g
Protein: 20g

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