Hawaiian Chicken Salad Recipe

Get ready to whisk yourself—and your taste buds—away to the tropics with this irresistible Hawaiian Chicken Salad Recipe. Bursting with juicy chicken, sweet pineapple, crisp celery, and toasted coconut, all tossed in a creamy coconut curry dressing, this dish is like a mini vacation in every forkful. Whether you’re craving an easy lunch to brighten your week or searching for the star of your next picnic, this salad captures the sun-kissed flavors of the islands in a way that’s both exotic and familiar. Trust me, you’ll want to add this recipe to your regular rotation!

Ingredients You’ll Need

The magic of this Hawaiian Chicken Salad Recipe comes straight from its fresh, vibrant ingredients. Each one brings something special to the table: the sweetness of fruit, the crunch of nuts, the creaminess of the dressing, and the hearty chicken base. When combined, they form a harmony of flavors and textures that will have everyone reaching for seconds.

• Cooked chicken breast: Tender, cubed chicken forms the hearty foundation and soaks up the dressing beautifully.
• Celery: Crisp and refreshing, celery adds a wonderful crunch that contrasts perfectly with the creamy ingredients.
• Water chestnuts: These add a subtle crisp and mild sweetness, keeping every bite interesting and light.
• Seedless grapes: Their pop of natural sweetness brightens every mouthful and pairs magicallly with the curry dressing.
• Macadamia nuts or slivered/sliced almonds: Rich and buttery or lightly nutty—whichever you choose, they bring necessary crunch and island vibes.
• Pineapple chunks or tidbits (no sugar added): The ultimate tropical add-in, pineapple gives each bite a juicy tangy sweetness.
• Unsweetened coconut flakes, toasted: Earthy and aromatic, toasted coconut enhances the whole dish and delivers gorgeous texture.
• Mayonnaise: The base of your dressing, giving a creamy and luscious texture.
• Coconut milk (canned): Adds a subtle coconut flavor and lightens up the dressing for a tropical twist.
• Curry powder: This spice blend weaves depth and warmth throughout the salad, tying every ingredient together.
• Soy sauce, tamari, or coconut aminos: A little splash rounds out the flavors with a savory edge; coconut aminos keep it tropical and gluten-free, if desired.
• Lemon juice: Just a squeeze brightens and sharpens the whole salad, balancing the richness.

How to Make Hawaiian Chicken Salad Recipe

Step 1: Prep the Main Ingredients

Start by cutting your cooked chicken breast into bite-sized ½-inch cubes—this ensures every forkful holds a balanced mix of salad. Slice the celery into crescents for crunch, halve your grapes, roughly chop the water chestnuts and nuts, and make sure those pineapple chunks are well-drained to avoid a watery salad. Toast your coconut flakes in a dry pan until golden and fragrant, reserving a tablespoon or so for the final flourish.

Step 2: Combine the Salad Base

In a big mixing bowl, gently toss together the chicken, celery, grapes, pineapple, water chestnuts, most of the nuts, and most of the toasted coconut. This powerhouse combination is already looking beautiful—fresh, colorful, and totally tempting.

Step 3: Mix the Creamy Coconut Curry Dressing

In a smaller bowl, whisk together the mayonnaise, coconut milk, curry powder, soy sauce (or tamari/coconut aminos), and the juice of half a lemon. The result is a dreamy, creamy dressing laced with just the right amount of spice and a hint of tangy brightness. Don’t skimp on whisking: you want everything perfectly blended before you add it to your salad.

Step 4: Bring It All Together

Pour the creamy dressing over your salad base, using a spatula or large spoon to gently fold and stir everything until every ingredient is evenly coated. Take a moment—it’s a thing of beauty! Cover the bowl and chill in the fridge for at least 8 hours, or ideally overnight. This lets all the flavors blend deeply for that wow-factor taste.

Step 5: Garnish and Serve

Just before serving, sprinkle the reserved coconut flakes and nuts over the top for a gorgeous finish. This simple step adds extra crunch, toasty aroma, and a professional-looking presentation worthy of a celebration (or just a Tuesday lunch!).

How to Serve Hawaiian Chicken Salad Recipe

Garnishes

A sprinkle of reserved toasted coconut and nuts over the top adds irresistible crunch and makes the salad look like a work of art. For a splash of color, try adding a few thinly sliced green onions or a scatter of fresh cilantro leaves—these little touches will wow your guests every time.

Side Dishes

Pair your Hawaiian Chicken Salad Recipe with a platter of crisp lettuce leaves for wrapping, buttery croissants, or even freshly baked rolls for a complete and satisfying meal. Add a side of sweet potato fries, a bowl of chilled fruit, or a bright, simple green salad for a truly refreshing island-inspired spread.

Creative Ways to Present

Let your creativity shine by serving the salad in hollowed-out pineapple halves for a dramatic, tropical centerpiece. Or scoop it into avocado halves for a colorful appetizer. Pile the salad high on mini slider buns for perfect picnic sliders, or serve in endive cups for a bite-sized, party-ready presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Hawaiian Chicken Salad Recipe keeps wonderfully in an airtight container in the fridge for up to three days. Stir gently before serving to mix in any collected dressing and to refresh the flavors. Just remember: this salad is at its crunchiest, most vibrant best on day one and two.

Freezing

While technically possible, freezing isn’t recommended for this salad because the creamy dressing and fresh produce lose texture upon thawing. The coconut milk and mayonnaise don’t freeze well and can become separated or watery when defrosted. Best to enjoy fresh!

Reheating

Since this is a chilled salad, there’s no need to reheat. Simply remove it from the fridge a few minutes before serving and let it come to temperature for maximum flavor and creaminess. If you try it as a wrap or sandwich filling, you can warm the bread or wrap separately for a delicious contrast.

FAQs

Can I use rotisserie chicken instead of cooking chicken breast?

Absolutely! Rotisserie chicken is a fantastic timesaver and adds a touch of extra flavor. Just remove the skin and bones, cube or shred the meat, and you’re set for the Hawaiian Chicken Salad Recipe.

Are there dairy-free or vegan options for the dressing?

Yes! Simply swap in your favorite vegan mayo and double-check that your coconut milk and curry powder are vegan-friendly for a completely plant-based version. The Hawaiian Chicken Salad Recipe is flexible and adapts beautifully.

What can I substitute for water chestnuts?

If you can’t find water chestnuts, try diced apple or jicama for a similar crunchy bite. Both bring great texture and a touch of subtle sweetness to the finished salad.

Can I make this salad the night before?

Yes, and it’s actually even better that way! The flavors have time to meld and deepen, resulting in a truly craveable Hawaiian Chicken Salad Recipe. Just hold off on garnishing until you’re ready to serve.

How spicy is the curry dressing?

The curry powder adds warmth and depth rather than true heat, so this salad is crowd-friendly. If you like a little kick, add a pinch of cayenne or extra curry powder to suit your spice preference.

Final Thoughts

I can’t wait for you to dig into this Hawaiian Chicken Salad Recipe and see just how much joy a bowl of sunny, tropical flavors can bring to your table. It’s simple, vibrant, and just different enough to keep things exciting—give it a go and watch it become a new favorite at your house, too!

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