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Hawaiian Chicken Salad

A vibrant and delicious Hawaiian Chicken Salad packed with juicy chicken, crunchy vegetables, and a creamy dressing that's perfect for quick lunches or family gatherings.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Hawaiian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Rotisserie chicken recommended for convenience.
  • 1 cup pineapple, diced Fresh or canned, your choice.
  • 1/2 cup red bell pepper, diced
  • 1/2 cup celery, diced
  • 1/4 cup red onion, finely chopped Optional; can omit for picky eaters.
  • 1/2 cup plain Greek yogurt Can substitute with mayonnaise.
  • 2 tablespoons honey Adds sweetness.
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Optional: Sliced almonds or chopped nuts For added crunch.

Method
 

Preparation
  1. Shred the cooked chicken into bite-sized pieces.
  2. In a large mixing bowl, combine the shredded chicken, diced pineapple, red bell pepper, celery, and red onion.
  3. In a separate bowl, whisk together the Greek yogurt, honey, lime juice, salt, and pepper until smooth and creamy.
  4. Pour the dressing over the chicken and veggie mixture, and toss until coated.
  5. If desired, sprinkle in sliced almonds or chopped nuts.
  6. Chill in the fridge for about 30 minutes before serving, or serve immediately.

Notes

Mix up the fruits if you'd like! Consider adding mango or coconut for a tropical twist. Leftovers can be stored in an airtight container for 2-3 days.