Description
This Hawaiian Chicken Salad features tender chicken, sweet pineapple, and crunchy macadamia nuts in a creamy coconut curry dressing. Perfect for refreshing lunches or tropical-themed gatherings, it balances savory, sweet, and aromatic flavors with a vibrant texture.
Ingredients
3 cups cooked chicken breast (cut into ½” cubes)
1 cup sliced celery
3 ounces water chestnuts, sliced and chopped
1½ cups seedless grapes
1 cup macadamia nuts or slivered almonds
20-ounce can pineapple chunks, drained
½ cup unsweetened coconut flakes
1½ cups mayonnaise
½ cup canned coconut milk
1 tablespoon curry powder
1 teaspoon sea salt
1 tablespoon lemon juice
1 tablespoon chopped fresh cilantro (optional)
1 tablespoon reserved coconut flakes for garnish
Instructions
Combine chicken, celery, water chestnuts, grapes, macadamia nuts (or almonds), and pineapple chunks in a large mixing bowl.
In a separate bowl, whisk together mayonnaise, coconut milk, curry powder, lemon juice, and sea salt until smooth.
Pour the dressing over the salad ingredients and gently toss until well coated.
Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight to let the flavors develop and the chicken absorb the spices.
Before serving, stir in the chopped cilantro if using, then garnish with reserved coconut flakes.
Notes
Use rotisserie chicken for quick and easy preparation.
Ensure the coconut milk used is canned for the best fat content and texture.
For extra flavor, toast the coconut flakes in a dry pan over medium heat for 2-3 minutes before adding to the salad.
For a crunchier texture, add the macadamia nuts just before serving.
- Prep Time: 20
- Category: Chicken Recipes
- Method: Refrigeration/Marinating
- Cuisine: Hawaiian-Inspired