This Hawaiian Chicken Salad is a tasty mix of juicy chicken, fresh fruits, and crunchy nuts. It’s colorful, healthy, and perfect for a sunny picnic or a light dinner!
I love how the sweet and tangy flavors come together. Plus, it’s so easy to whip up! Just toss everything in a bowl, and you’re ready to go. Yum!
Key Ingredients & Substitutions
Chicken: Cooked chicken is key here. I usually use rotisserie chicken for its convenience, but grilled chicken works great too. If you’re vegetarian, consider substituting with chickpeas or tofu for a protein boost!
Salad Greens: A mix of romaine, spinach, and arugula gives a nice variety. If you can’t find these, try kale or any sturdy greens you enjoy. Use what’s fresh, as it impacts the salad’s taste.
Pineapple: Fresh pineapple adds sweetness. If fresh isn’t available, canned pineapple packed in juice is a good alternative. Just be sure to drain it well to avoid sogginess.
Slivered Almonds: These add crunch! If you’re nut-free, you could use sunflower seeds or pumpkin seeds instead. They also bring a nice texture without overpowering the flavors.
Honey: For sweetness, honey is perfect, but agave syrup can substitute if you want a vegan option. Maple syrup also works if you want to try a different flavor!
How Can I Make the Perfect Salad Dressing?
Making the dressing involves balancing flavors. The mix of soy sauce, sesame oil, rice vinegar, and honey creates a great blend. Here are some tips:
- Start by whisking the soy sauce and sesame oil together. This gives a rich, nutty flavor base.
- Then, add the rice vinegar for acidity—it brightens the salad up!
- Mix in honey to sweeten it. Adjust to your taste; more honey if you like it sweeter, or less if you prefer it tangy.
- Don’t forget to season with salt and pepper. A little goes a long way, so start small and taste as you go.
Make the dressing in advance for stronger flavors. It’ll be even better if it can sit for a bit before serving!
How to Make Hawaiian Chicken Salad?
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken, shredded or diced (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 fresh pineapple, diced
- 1/2 cup red onion, thinly sliced
- 1/4 cup slivered almonds
- 1/4 cup fresh cilantro, chopped
For the Dressing:
- 1/4 cup low-sodium soy sauce
- 2 tbsp sesame oil (or olive oil)
- 2 tbsp rice vinegar
- 1 tbsp honey (or agave for a vegan option)
- Salt and pepper to taste
How Much Time Will You Need?
This delightful Hawaiian Chicken Salad takes about 15 minutes of prep time. If you’d like to chill it for a bit before serving, add another 15-20 minutes to let those flavors mix and meld. It’s a quick and delicious meal that’s perfect for lunch or a light dinner!
Step-by-Step Instructions:
1. Prepare the Salad Base:
Start by taking a large bowl and adding the mixed salad greens, shredded red cabbage, grated carrots, and thinly sliced red onion. Use your hands or a salad tongs to gently toss these ingredients together until they’re nicely mixed.
2. Add the Chicken and Pineapple:
Once your salad base is ready, add in the shredded or diced cooked chicken and the diced fresh pineapple. This will add a delicious sweetness and protein to your salad. Give everything a good toss again so that the chicken and pineapple are evenly distributed throughout the salad.
3. Make the Dressing:
In a separate small bowl, whisk together the low-sodium soy sauce, sesame oil (or olive oil), rice vinegar, honey (or agave), and a sprinkle of salt and pepper. This dressing will bring a wonderful tangy flavor to your salad—give it a taste and adjust the seasoning if needed!
4. Dress the Salad:
Pour the dressing over your salad mixture. Gently toss everything together to ensure that all the ingredients are nicely coated with the dressing. Be careful not to mash the ingredients—just a gentle toss will do!
5. Add Finishing Touches:
Top your salad with the slivered almonds and chopped cilantro for a beautiful garnish. This not only looks great but adds a lovely crunch and freshness to the dish.
6. Serve or Chill:
You can serve your Hawaiian Chicken Salad right away, or if you prefer, cover it and chill in the refrigerator for 15-20 minutes. Chilling helps the flavors meld together even more, making each bite even tastier. Enjoy your refreshing salad!
Can I Use Canned Chicken for This Recipe?
Yes, you can use canned chicken as a convenient option! Just drain it well and shred or dice the chicken before adding it to the salad. This can save time if you’re in a hurry.
What Can I Substitute for Pineapple?
If you don’t have fresh pineapple, you can use canned pineapple chunks (in juice or light syrup, drained) or swap it for another fruit like mango or diced apples for a different flavor profile while still keeping it sweet and fresh.
How to Store Leftover Salad?
Store any leftover Hawaiian Chicken Salad in an airtight container in the fridge for up to 2 days. To maintain the best texture, keep the dressing separate until you’re ready to eat. Just add it right before serving and give it a gentle toss!
Can I Add More Veggies to the Salad?
Absolutely! Feel free to add additional vegetables like bell peppers, cucumbers, or snap peas for extra crunch and nutrition. Just make sure to chop them small enough to blend well with the other ingredients!
