Description
Experience a tropical escape with this delectable Hawaiian Chicken Salad Recipe. Perfect for any occasion, this vibrant dish combines succulent chicken with juicy pineapple, crunchy nuts, and a creamy dressing, delivering a burst of flavor in every bite.
Ingredients
Scale
- 3 cups cooked chicken breast (cut into ½" cubes)
- 1 cup celery sliced
- 3 ounces water chestnuts (sliced then roughly chopped)
- 1½ cups seedless grapes
- 1 cup chopped macadamia nuts or slivered almonds
- 1 (20-ounce) can pineapple chunks or tidbits (no added sugar) (drained)
- ½ cup unsweetened coconut flakes (toasted; reserve 1 tablespoon for garnish)
- 1½ cups mayonnaise
- ½ cup coconut milk (canned variety)
- ½ tablespoon curry powder
- ½ tablespoon soy sauce (tamari, or coconut aminos)
- juice of half a lemon
Instructions
- In a large mixing bowl, combine cubed chicken, sliced celery, chopped water chestnuts, seedless grapes, toasted coconut flakes (reserve some), drained pineapple chunks, and chopped macadamia nuts.
- In a separate bowl, mix mayonnaise, curry powder, soy sauce, lemon juice, and coconut milk until fully combined.
- Pour the dressing over the salad mixture and gently stir to coat all ingredients evenly.
- Cover and refrigerate for at least 8 hours to allow flavors to meld.
- Before serving, garnish with reserved toasted coconut flakes and chopped nuts.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 8g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 65mg