Hawaiian Chicken Salad Recipe For Two

Now that we are in the heat of summer there is no better time to share my cool and refreshing Hawaiian Chicken Salad recipe. Perfect for a light lunch or even a quick weeknight dinner, this recipe transitions standard chicken salad into a taste of the tropics.

Cooked chicken is mixed together with crushed pineapple, crunchy sliced almonds, and diced red onion. Then it’s all brought together with a creamy mayonnaise dressing and seasoned to taste.

Let it chill and the flavors will meld together perfectly. It is the perfect recipe to make when you have leftover rotisserie chicken or a can of shredded chicken that you don’t know what to do with.

However, I have to admit that I actually purchase a rotisserie chicken for the sole purpose of making this recipe, especially in the middle of summer when I don’t want to heat up the kitchen. Then I will use the remaining chicken to make Barbecue Chicken Wraps, Pesto Chicken Pasta Salad, or Chicken Quesadillas.

Although I have also made this recipe with fresh chicken breasts and chicken thighs. Simply cook the chicken using your favorite method and then proceed with the recipe.

Why You’ll Love This Recipe

Flavor: The addition of the pineapple gives this chicken salad a tropical taste. In addition the texture has the perfect balance of creamy yet it is also a bit crunchy.

Simple and Easy To Prepare: With the help of cooked chicken this recipe comes together in minutes.

Versatile: This Hawaiian Chicken Salad is versatile in both how you make it and how to serve it. For instance add more of a crunch to your salad by adding in diced celery. Or switch up the type of nuts that you use.

Then serve it as a sandwich, in a wrap, on top of a green salad or as a snack with crackers.

Healthy: This recipe has a good balance of nutrients and if made with reduced fat mayonnaise or Greek Yogurt it has even less calories.

Ingredients To Make Hawaiian Chicken Salad

You only need 5 ingredients (plus salt and pepper) to make this delicious recipe.

1. Cooked chicken breast: As mentioned above you can use any variety of cooked chicken that you have on hand. Leftover rotisserie chicken, grilled chicken, or even canned chicken will work well in this recipe.

2. Crushed pineapple, drained: Although you only need 6 ounces of crushed pineapple you will most likely only have the option to purchase an 8 ounce can. Do yourself a favor and purchase (2) 8 ounce cans and use the leftovers from this recipe and the additional can to make my Pineapple Dream Dessert Bars.

3. Red onion, diced: I prefer to use red onion as it gives a good contrast of flavor to the sweetness of the crushed pineapple. However, you can also use white, yellow or a sweet onion instead.

4. Sliced almonds: For a subtle crunch add sliced almonds to the mixture. For more crunch add chopped slivered almonds.

5. Mayonnaise: To hold the salad together you need some sort of neutral creamy base. The most common way to make this salad is to use your favorite mayonnaise. Or you can use Miracle Whip or even plain Greek yogurt to make it even healthier.

Salt and pepper: Once you have everything mixed together give the salad a quick taste. Then add salt and pepper to your liking. I even sometimes add hot red pepper flakes for a sweet and spicy Hawaiian Chicken Salad.

How To Prepare Hawaiian Chicken Salad

1. Cut or Shred the Chicken

Cut or shred the cooked chicken into small, bite-sized pieces. If you are using canned chicken be sure to drain it well. Then add the chicken to a medium size bowl.

2. Drain the Pineapple

Next, open the can of crushed pineapple and drain it thoroughly. If your lid has a pull tab top drain the pineapple in a colander. Then use the back of a spatula to push it down to drain the liquid. Add the drained crushed pineapple to the bowl with the chicken.

3. Dice the Red Onion

Dice half of a small red onion. It is easy to do this by peeling the outer layer off of the onion and then cutting it half from top to bottom (leaving the root on). The place the cut side down and use your knife to cut small strips from top to bottom but don’t cut all the way through the root end.

Now use your knife to cut in the opposite direction and you will have perfectly diced onion that took very little effort!

4. Add the Almonds to the Bowl

Measure out the amount of almonds that you need and add them to the bowl. If you are using slivered almonds be sure to chop them a few times so that the pieces aren’t too big.

5. Stir in the Mayonnaise

Measure the mayonnaise with a push measuring cup and stir until the ingredients are evenly distributed and coated. (See Affiliate Product Link: Push Measuring Cup).

6. Add Salt and Pepper to Taste

Once the Hawaiian Chicken Salad is ready, test it out with a small bite. Then add salt and pepper to taste.

7. Chill

To allow the flavors to blend and meld together cover the bowl and place the salad in the refrigerator for at least an hour. You can also let it sit overnight and it will be even be more flavorful.

Serving Suggestions

• Sandwich: The traditional way to serve any type of chicken salad is as a sandwich. Spread the mixture between two pieces of bread, in a bun, or in a split croissant.
• Wrap: Place the spread in a tortilla or lettuce and then wrap it up with your favorite vegetables.
• Top Your Salad: Add a scoop of chicken salad on top of your green salad for a light, refreshing and healthy meal.
• With Crackers: Serve as a dip with crackers or as part of a charcuterie board as an easy appetizer or snack.

Hawaiian Chicken Salad Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1/2 lb. cooked chicken breast (about 2 cups of diced cooked chicken)
• 6 ounce can crushed pineapple, drained
• 1⁄2 small red onion, diced
• 4 ounces sliced almonds
• 1⁄3 cup mayonnaise (with an additional 1-2 tablespoons depending on your texture preference)
• salt and pepper, to taste

INSTRUCTIONS

Cut or shred the cooked chicken into small, bite size pieces. Then place the chicken in a medium size bowl.

Add the drained crushed pineapple, diced red onion, sliced almonds and mayonnaise to the bowl. Then stir until well incorporated.

*Depending on how creamy that you like your chicken salad, you may want to add a little more mayonnaise.

Take a little bite and then add salt and pepper per taste.

Cover and refrigerate for at least one hour. Serve the Hawaiian Chicken Salad as a sandwich, in a wrap or with crackers.

Enjoy! Mary

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