Enjoy a bright, tropical flavor with this Hawaiian Chicken Salad. Tender cooked chicken, juicy pineapple chunks, and crunchy macadamia nuts combine with a tangy yogurt-based dressing to create a light, satisfying meal perfect for lunch, sandwiches, or a quick dinner.
If you want something fresh and flavorful without a lot of fuss, this Hawaiian Chicken Salad is an ideal choice. It’s creamy but not heavy, and the contrast of sweet pineapple and salty, nutty macadamias keeps each bite interesting. It’s also a great way to use leftover chicken or a rotisserie bird for quick meal prep.
Serve it on Hawaiian rolls, in lettuce cups, over mixed greens, or alongside crackers or coconut rice. The recipe is forgiving and easy to customize to your tastes.
Why You Will Love This Hawaiian Chicken Salad Recipe
This version of chicken salad adds island-inspired ingredients to a classic base. Using Greek yogurt keeps the dressing creamy while adding protein, and macadamia nuts contribute a rich crunch and healthy fats. The combination is balanced, bright, and refreshing.
- Tropical flavor: Fresh pineapple and macadamia nuts deliver an island-inspired profile.
- Fast and easy: Rotisserie or leftover chicken keeps prep time short.
- Light but satisfying: Greek yogurt replaces heavier mayonnaise without sacrificing creaminess.
- Flexible serving options: Great in sandwiches, wraps, lettuce cups, or over a salad.
Ingredients You Need
Gather the basics for a simple, flavorful salad:
- Chicken breast – boneless, skinless breasts, poached, shredded, or use rotisserie chicken.
- Fresh pineapple chunks – sweet, juicy, and refreshing.
- Macadamia nuts – coarsely chopped for crunch.
- Scallions – thinly sliced for mild onion flavor.
- Greek yogurt – plain, for a creamy dressing with extra protein.
- Dijon mustard – adds tang and depth.
- Seasonings – salt, black pepper, paprika, and a touch of cayenne for warmth.
Optional additions: red onion, diced ham, shredded coconut, or a squeeze of lemon or lime juice for extra brightness.
How to Make Hawaiian Chicken Salad
Follow these straightforward steps for a delicious result:
- Cook the chicken: Place chicken breasts in a saucepan and cover with cold water by about an inch. Add a whole garlic clove or a splash of chicken broth if desired. Bring to a gentle boil, then reduce heat and simmer until the chicken reaches 165°F, about 10–12 minutes depending on thickness. Remove and let rest briefly.
- Shred or dice: Cut the chicken into bite-sized pieces or shred with forks. Resting the meat first helps keep it moist and tender.
- Combine ingredients: In a large bowl, mix the chicken, pineapple chunks, chopped macadamia nuts, and sliced scallions.
- Make the dressing: Whisk together Greek yogurt, Dijon mustard, salt, pepper, paprika, and cayenne in a small bowl until smooth.
- Toss and adjust: Pour the dressing over the chicken mixture and toss until everything is coated. Taste and adjust seasoning if needed.
- Serve: Spoon onto rolls, pile over greens, or serve with crackers for an easy meal.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Make ahead: Prepare up to a day in advance and stir before serving to refresh the texture.
- Avoid freezing: Fresh pineapple and yogurt don’t freeze well; thawing can produce a watery texture.
Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Yes. Fresh pineapple provides the best texture and brightness, but well-drained canned pineapple chunks work in a pinch.
What kind of chicken works best for this recipe?
Poached chicken breasts, rotisserie chicken, or leftover grilled chicken all make good options and keep prep quick.
Can I make this dairy-free?
Yes. Replace Greek yogurt with a dairy-free yogurt or use a light mayonnaise for a dairy-free version.
Can I make this ahead of time?
Absolutely. Make the salad up to a day ahead and keep refrigerated; stir before serving to redistribute juices and dressing.
More Fresh Chicken Recipes You’ll Love
- Thai Chicken Salad
- Mediterranean Chicken Bowl
- Creamy Chicken Fajita Chopped Salad
- Buffalo Chicken Lettuce Wraps
Did you try this Hawaiian Chicken Salad? Leave a review and rating below to share your experience.
Hawaiian Chicken Salad
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 cup fresh pineapple chunks
- 1/4 cup coarsely chopped macadamia nuts
- 3 scallions, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cayenne pepper
- 2 tablespoons Dijon mustard
- 1 cup plain Greek yogurt
Instructions
- Fill a 3–3.5 quart saucepan with water. Add the chicken breasts and a garlic clove if desired. Bring to a boil, then turn off the heat, cover, and let sit for about 12 minutes. Check the thickest part of a breast to ensure it reaches 165°F. If needed, return to the pot for a few more minutes. Drain and cool slightly.
- Chop or shred the chicken into small pieces. In a large bowl, combine the chicken, pineapple, macadamia nuts, and scallions.
- In a small bowl, whisk together salt, pepper, paprika, cayenne, Dijon mustard, and Greek yogurt.
- Pour the dressing over the chicken mixture and toss to combine.
- Serve on bread, over salad greens, in lettuce cups, or with crackers.
Notes
Substitutions: Use mayonnaise instead of Greek yogurt for a more traditional texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad can be made a day ahead—stir before serving. Do not freeze; pineapple and yogurt do not freeze well.
Nutrition
Nutrition information is an approximation.
Additional Info
This recipe was originally published in 2015 and updated with notes and tips in February 2025.