Hawaiian Chicken Salad
A bright Hawaiian Chicken Salad with grilled pineapple, tender chicken, crisp veggies and a tangy sesame-lime dressing. Quick, fresh, and perfect for weeknight dinners or meal prep.
Ingredients
Salad
- 3 cups cooked chicken shredded or chopped
- 1 small fresh pineapple cored and sliced into rings or 1 1/2 cups pineapple chunks
- 6 cups mixed salad greens butter lettuce, romaine, baby spinach
- 1 cup shredded red cabbage
- 1 red bell pepper thinly sliced
- ½ cup red onion thinly sliced
- 1 cup cherry tomatoes halved
- ½ cup cucumber sliced
- 1 ripe avocado sliced (optional)
Dressing
- 3 tbsp olive oil or neutral oil
- 2 tbsp soy sauce or coconut aminos
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tbsp fresh lime juice
- 1 tsp toasted sesame oil
- 1 clove garlic minced
- ½ tsp grated fresh ginger optional
- Pinch red pepper flakes optional
Toppings & Garnish
- 2 tbsp toasted sesame seeds
- ¼ cup chopped macadamia nuts or sliced almonds
- Fresh cilantro or green onions, chopped
- Extra lime wedges for serving
Instructions
- Season chicken breasts with salt and pepper. Grill or pan-sear over medium-high heat for 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice or shred. Or use rotisserie chicken as a shortcut.
- Brush pineapple rings or chunks with a little oil. Grill over medium-high heat for 2–3 minutes per side until caramelized and charred at the edges. Remove and set aside.
- Whisk together olive oil, soy sauce (or coconut aminos), rice vinegar, honey, lime juice, sesame oil, minced garlic, and grated ginger in a small bowl. Adjust sweetness or acidity to taste.
- In a large bowl, combine mixed greens, shredded cabbage, bell pepper, red onion, cucumber and tomatoes. Add chicken and grilled pineapple. Drizzle half the dressing and toss gently. Top with avocado, toasted sesame seeds, nuts, and cilantro. Serve extra dressing on the side.
- Plate immediately for best texture. For make-ahead lunches, keep dressing and avocado separate until ready to eat.
Notes
- To make it lighter, omit nuts and avocado or substitute a yogurt-based dressing.
- For a heartier meal, serve over rice or quinoa to make a Hawaiian chicken bowl.
- Store components separately in the refrigerator: dressing for up to 1 week, cooked chicken and pineapple for 3–4 days.
- Use tamari or coconut aminos to make the dressing gluten-free.
Nutrition
Calories: 420kcalCarbohydrates: 18gProtein: 34gFat: 22gSaturated Fat: 5gSodium: 620mgSugar: 12g
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