If your taste buds have been begging for a tropical getaway, this Hawaiian Chicken Salad is your ticket—no plane required. Packed with juicy pineapple, crunchy veggies, and tender chicken all tossed in a creamy, tangy dressing, it’s the kind of dish that’ll make you feel like you’re eating lunch under a palm tree, even if you’re just hunched over your desk at work.
Whether you’re trying to keep lunch exciting, feed picky eaters, or simply whip up a quick meal that feels a little extra special, this Hawaiian Chicken Salad is here to save the day. Let’s dive in and bring a taste of the islands right to your kitchen!
Table of Contents
Why You’ll Love This Hawaiian Chicken Salad
- Tropical Vibes – Sweet pineapple adds a juicy burst of island flavor.
- Quick & Easy – Ready in under 30 minutes (plus chilling time).
- Light Yet Satisfying – Greek yogurt keeps it creamy without being heavy.
- Perfect for Meal Prep – Stays delicious in the fridge for days.
Ingredients for Hawaiian Chicken Salad
Here’s everything you’ll need:
- 2 cups cooked chicken, shredded (rotisserie chicken works great for convenience)
- 1 cup pineapple chunks, drained (fresh or canned)
- 1/2 cup red bell pepper, diced
- 1/4 cup green onions, sliced
- 1/2 cup celery, diced
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Lettuce leaves for serving (optional but recommended)
How to Make Hawaiian Chicken Salad
1. Prepare the Chicken
Start by shredding your cooked chicken into bite-sized pieces. If you’re using rotisserie chicken, just remove the skin and shred the meat. If you’re starting from scratch, quickly boil or grill some chicken breasts until tender, then shred. Toss the shredded chicken into a large mixing bowl—the perfect foundation for your Hawaiian Chicken Salad.
2. Chop the Veggies
Time to bring the crunch and color!
- Dice the red bell pepper into small pieces.
- Slice the green onions thinly.
- Dice the celery into little bits.
Add all the veggies to the bowl with your chicken. Give everything a gentle stir so the flavors start mingling like old friends at a luau.
3. Make the Dressing
In a separate small bowl, whisk together:
- Greek yogurt
- Mayonnaise
- Honey
- Apple cider vinegar
- Garlic powder
Whisk until it’s smooth and dreamy. Taste the dressing, then season with salt and pepper until it’s perfect for you. Don’t be shy—a good dressing is what transforms this from a regular chicken salad into a Hawaiian Chicken Salad worth writing home about!
4. Combine and Chill
Pour your creamy dressing over the chicken and veggie mixture. Gently stir until everything is coated. Cover the bowl and refrigerate for at least 30 minutes. This chilling time allows the flavors to marry, making the salad taste even better. (Yes, waiting is hard, but it’s worth it!)
Serve your Hawaiian Chicken Salad on crisp lettuce leaves for a gorgeous presentation, or scoop it onto toasted bread, croissants, or even into a pineapple half if you’re feeling fancy.
Tips for the Best Hawaiian Chicken Salad
- Sweetness Check: Taste your pineapple first—if it’s super sweet, you might want to use a bit less honey in the dressing.
- Crunch Factor: Don’t skip the celery and bell pepper. They bring a fresh crunch that makes each bite more exciting.
- Make It Lighter: Feel free to swap the mayo for more Greek yogurt if you’re keeping things light.
- Serving Fun: For a party, serve this salad in mini lettuce cups for a cute appetizer everyone will rave about.
A Little Story From My Kitchen
This Hawaiian Chicken Salad quickly became my go-to recipe for summer gatherings. The first time I made it, my kids called it “tropical chicken magic,” and I’ve been hooked ever since. It’s the perfect mix of savory and sweet—and let’s be honest, anything that gets my kids excited about eating salad deserves a spot in my recipe box!
FAQs About Hawaiian Chicken Salad
Can I use canned chicken for Hawaiian Chicken Salad?
Absolutely! It’s a quick shortcut, though the flavor is best with fresh or rotisserie chicken.
Can I make Hawaiian Chicken Salad ahead of time?
Yes! It actually tastes better after chilling for a few hours. Just give it a stir before serving.
How do I store leftovers?
Keep it in an airtight container in the fridge for up to 3 days.
Can I use light mayo or skip it entirely?
Of course. You can use all Greek yogurt for a lighter dressing, though the mayo does add a bit of richness.
Bring the Tropics Home with Hawaiian Chicken Salad
If you’re ready to shake up your lunch routine, this Hawaiian Chicken Salad is the answer. Fresh, tangy, creamy, and just sweet enough—it’s a little taste of paradise you can whip up any day of the week. Give it a try and let me know how it turns out—I’d love to hear if your family calls it “tropical magic” too!
Happy cooking, friends—and here’s to many delicious bites of Hawaiian Chicken Salad!
Explore More Delicious Chicken Recipes
If you loved this Hawaiian Chicken Salad and are craving more tasty ways to enjoy chicken, here are some delicious recipes you won’t want to miss:
- Keep the island vibes going with this sweet and savory Hawaiian Chicken, perfect for dinner when you’re dreaming of tropical flavors.
- If you’re a salad lover, you’ll adore the creamy crunch of this Chicken Cashew Crunch Salad for another refreshing meal option.
- For a fun twist on tropical flavors, try these easy Rotisserie Chicken Hawaiian Sliders that are great for parties or quick lunches.
- Or treat your tastebuds to the tangy-sweet delight of this vibrant Mango Chicken Salad, bursting with fresh fruit and juicy chicken.
Let your culinary adventures continue—there’s a whole world of chicken magic waiting for you in your kitchen!
Print
Hawaiian Chicken Salad
- Total Time: 15 mins
- Yield: 4 servings 1x
Description
This Hawaiian Chicken Salad is a burst of tropical flavor with juicy pineapple, tender chicken, crunchy veggies, and a creamy, tangy dressing. Perfect for quick lunches, potlucks, or summer gatherings!
Ingredients
2 cups cooked chicken, shredded or chopped
1 cup pineapple chunks, drained (fresh or canned)
½ cup red bell pepper, diced
¼ cup green onions, sliced
½ cup celery, diced
½ cup Greek yogurt
¼ cup mayonnaise
1 tablespoon honey
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
Salt and pepper, to taste
Lettuce leaves, for serving
Instructions
Prepare the Chicken
Shred or chop cooked chicken into bite-sized pieces. Place in a large mixing bowl.
Chop the Vegetables
Dice red bell pepper, slice green onions, and dice celery. Add to the bowl with chicken.
Make the Dressing
In a small bowl, whisk together Greek yogurt, mayonnaise, honey, apple cider vinegar, and garlic powder. Season with salt and pepper to taste.
Combine and Chill
Pour dressing over chicken and veggies. Gently mix until evenly coated. Cover and refrigerate at least 30 minutes.
Serve
Serve chilled over lettuce leaves, in wraps, or in sandwiches. Enjoy!
Notes
Rotisserie chicken works great for convenience.
Adjust honey to taste based on pineapple sweetness.
For a lighter version, replace mayo with extra Greek yogurt.
Delicious served in lettuce wraps, croissants, or hollowed pineapple halves for presentation.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad , Lunch
- Method: No cook/Mix
- Cuisine: Hawaiian, American
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 10 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 55 mg