This Hawaiian Chicken Salad is a tasty mix of juicy chicken, sweet pineapple, and crunchy veggies. It’s refreshing and perfect for warm days or picnics!
Trust me, every bite feels like a mini vacation to the islands! I love serving it on a big bed of greens. It’s quick to make and always a hit at gatherings!
Key Ingredients & Substitutions
Cooked Chicken: I recommend using grilled or rotisserie chicken for its flavor and ease. If you have leftover chicken, that works too! For a vegetarian option, try using chickpeas or shredded tofu instead.
Mixed Salad Greens: A mix of romaine, spinach, and arugula gives great texture and fresh taste. If you’re out of one, just substitute with what you have or use any leafy greens you like, such as kale or butter lettuce.
Red Cabbage: This adds a lovely crunch and color to the salad. You can swap it with green cabbage or even shredded carrots for similar texture, but red cabbage definitely looks nicer!
Pineapple Chunks: Fresh pineapple is sweet and juicy, but canned works too. Just make sure to drain it well. If pineapple isn’t your thing, you could use diced apples or mango for a tropical twist.
Sliced Almonds: They give a nice crunch! If you prefer, use other nuts like walnuts or pecans, or even sunflower seeds for a nut-free alternative.
How Do I Toss a Salad Without Making a Mess?
Tossing a salad can be tricky, but with a few tips, you can do it perfectly! Gently mixing the ingredients keeps everything from getting mushy and ensures even dressing distribution.
- Start with the lighter ingredients, like greens, at the bottom of a large bowl.
- Add the heavier items, like chicken and pineapple, on top.
- Use two large spoons or salad tongs, and lift the salad from the bottom while turning over the top ingredients. This helps to mix without crushing anything.
- Always be gentle! You can always add more dressing later if needed.
After tossing, serve or let it sit for a bit to let flavors develop. Enjoy your colorful salad!
How to Make Hawaiian Chicken Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken, shredded (preferably grilled or rotisserie)
- 4 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup red cabbage, shredded
- 1 cup carrots, grated
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup red onion, thinly sliced
- 1/4 cup sliced almonds
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 1/4 cup creamy dressing (like ranch or a honey mustard dressing)
- Salt and pepper to taste
How Much Time Will You Need?
This Hawaiian Chicken Salad takes about 10 minutes to prepare. It’s quick to make, and if you let it chill for about 30 minutes in the fridge, the flavors will blend together nicely. Perfect for a refreshing meal!
Step-by-Step Instructions:
1. Combine the Salad Ingredients:
In a large bowl, start by adding the shredded chicken, mixed salad greens, red cabbage, grated carrots, pineapple chunks, red onion, and chopped cilantro. This is the base of your salad, so make sure everything is nicely mixed together for an even flavor!
2. Add the Crunch:
Next, sprinkle the sliced almonds over the top of the salad. This will add a delicious crunch to every bite. Feel free to use more if you love that nutty flavor!
3. Dress and Season:
Drizzle your chosen creamy dressing over the salad. Then, season it with a little salt and pepper to taste. If you’re using a sweet dressing like honey mustard, adjust your seasoning according to your preference!
4. Toss to Combine:
Gently toss all the ingredients together until everything is evenly coated with dressing. Be careful not to squash the salad; you want it to stay fresh and lively!
5. Serve and Enjoy:
Serve immediately for the freshest taste, or refrigerate for up to 30 minutes to allow the flavors to meld. Enjoy your colorful and tasty Hawaiian Chicken Salad!
Can I Use Canned Chicken Instead of Cooked Chicken?
Absolutely! Just drain and shred the canned chicken before adding it to the salad. Keep in mind, canned chicken is usually quite moist, so you may want to adjust the amount of dressing to avoid making the salad too wet.
What If I Don’t Have Mixed Greens?
No worries! You can use any salad greens you have on hand, such as lettuce, kale, or even baby spinach. Each option will provide a different flavor and texture, but they’ll all work well in this salad!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. However, if your salad contains dressing, it’s best to store it separately to keep the greens fresh and crisp. Just toss them together right before serving.
Can I Make This Salad Vegan?
Yes! You can substitute the chicken with chickpeas or tofu for a plant-based protein. Use a vegan dressing to keep everything in line with your dietary choices. This will still provide a delicious and satisfying salad!
