Hawaiian Chicken Salad (Print View)

Tropical chicken salad with pineapple, grapes and macadamias tossed in a creamy lime-honey dressing; ready in 30 minutes.

# What You Need:

→ Chicken

01 - 2 cups cooked chicken breast, diced or shredded

→ Fruits & Vegetables

02 - 1 cup fresh pineapple, diced or canned pineapple, well drained
03 - 1 cup celery, sliced thin
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/2 cup seedless grapes, halved
07 - 1/4 cup toasted macadamia nuts, chopped optional

→ Dressing

08 - 1/2 cup mayonnaise
09 - 2 tablespoons plain Greek yogurt or additional mayonnaise for dairy-free
10 - 1 tablespoon fresh lime juice
11 - 2 teaspoons honey
12 - 1 teaspoon Dijon mustard
13 - Salt, to taste
14 - Freshly ground black pepper, to taste

→ Garnish

15 - 2 tablespoons fresh cilantro or parsley, chopped
16 - Butter lettuce leaves for serving optional

# How-To Steps:

01 - Place cooked chicken, pineapple, celery, red bell pepper, red onion, grapes, and macadamia nuts in a large mixing bowl.
02 - In a small mixing bowl, whisk mayonnaise, Greek yogurt, lime juice, honey, Dijon mustard, salt, and pepper until smooth and well blended.
03 - Drizzle dressing over salad mixture and toss gently until all ingredients are evenly coated.
04 - Refrigerate for at least 15 minutes to allow flavors to meld.
05 - Arrange on butter lettuce leaves if desired and finish with chopped cilantro or parsley.

# Expert Hints:

01 -
  • This salad stays crisp and creamy even after chilling, so it’s perfect for prepping ahead when friends come over.
  • The playful mixture of sweet fruits and tangy dressing keeps every bite interesting - it's always the first empty bowl at potlucks.
02 -
  • I once rushed and didn’t drain the pineapple enough, resulting in a soupier salad than intended—never again.
  • Chopping macadamias rather than leaving them whole made every bite consistently crunchy and made clean-up a lot easier.
03 -
  • Let your chicken cool before mixing with the fruit or it’ll wilt the crispness.
  • Chill the completed salad for at least 15 minutes—it really does make a difference.

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