Tropical Hawaiian Chicken Salad

This Hawaiian Chicken Salad brings a tropical vacation to your lunchtime routine with its perfect balance of sweet pineapple, tender chicken, and crunchy nuts. The creamy dressing with hints of coconut takes this dish beyond ordinary chicken salad into something truly special that transports you straight to the islands.

I first made this recipe when craving something different from my usual lunch rotation. The combination of tropical flavors reminded me of our Hawaiian vacation, and now it's become my go to dish whenever I need a mental escape to somewhere sunny.

Ingredients

• Cooked chicken breast: The foundation of the salad provides lean protein. Rotisserie chicken works perfectly and saves tremendous time.
• Diced pineapple: Brings signature Hawaiian sweetness and juiciness. Fresh pineapple has the best flavor, but canned in juice works well too.
• Mango or papaya: Adds extra tropical sweetness and beautiful color. Choose fruit that yields slightly to gentle pressure for perfect ripeness.
• Almonds or macadamia nuts: Provides essential crunch and healthy fats. Toasting them first intensifies their flavor dramatically.
• Shredded coconut: Contributes authentic tropical flavor and interesting texture. The unsweetened variety prevents the salad from becoming too sweet.
• Diced celery: Adds fresh crunch and subtle flavor. Look for crisp stalks with bright green color.
• Green onions: Gives mild onion flavor without overwhelming the dish. Use both white and green parts for best flavor and color.
• Mayonnaise: Creates the creamy base for the dressing. Choose a high quality version for best results.
• Coconut milk: Infuses the dressing with tropical essence. The full fat version provides the richest flavor.
• Lime juice: Balances the sweetness with bright acidity. Fresh squeezed makes a noticeable difference.
• Honey: Adds natural sweetness to balance the acidity. Local honey brings subtle flavor variations.
• Ginger: Provides warmth and complexity. Fresh grated ginger offers the most vibrant flavor.
• Coriander: Adds subtle citrusy notes that complement the tropical fruits. Freshly ground has the most aromatic quality.

Step-by-Step Instructions

Prepare the Ingredients:

First gather all ingredients and ensure they are properly measured. For the chicken, shred or dice into bite-sized pieces about half an inch wide. This creates the perfect texture that holds the dressing while maintaining its form. When preparing fruits, aim for consistent quarter inch dice to ensure balanced flavor in each bite.

Make the Dressing:

Begin by whisking mayonnaise in a medium bowl until smooth and creamy. Gradually add coconut milk while continuously whisking to prevent lumps. The mixture should become silky and pourable. Add lime juice, honey, ginger and coriander, making sure to taste as you go. The dressing should have a balance of creamy, sweet, tangy and aromatic notes. Season conservatively with salt and pepper, as the flavors will intensify as the salad chills.

Combine the Salad:

Use a large bowl that allows for gentle folding without ingredients spilling over. Add chicken first, then fruits, followed by nuts, coconut, celery and green onions. Gently toss these dry ingredients together before adding dressing. This ensures even distribution of all components throughout the salad.

Dress the Salad:

Pour dressing around the edges of the bowl rather than directly on top of ingredients. Use a silicone spatula to fold from bottom to top with a gentle scooping motion. Avoid vigorous stirring which can break down the chicken and fruit. Continue folding until every piece is lightly coated but not drowning in dressing.

Chill and Serve:

Transfer to an airtight container and refrigerate for at least one hour, though two to four hours yields the best flavor development. Before serving, gently stir again and taste for seasoning. The cold temperature may mute some flavors, so a final pinch of salt or squeeze of lime juice might be needed for brightness.

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The coconut milk in this recipe is my secret weapon. I discovered its transformative power when I ran out of mayonnaise one day and needed to substitute something creamy. The subtle tropical flavor it adds makes this salad truly special, and even coconut skeptics in my family request this dish regularly for summer gatherings.

Frequently Asked Questions

→ Can I use canned pineapple for this salad?

Yes, you can use canned pineapple as long as it is canned in juice and not syrup. Fresh pineapple works best for brighter flavor.

→ What can I substitute for macadamia nuts?

Almonds, cashews, or pecans are great alternatives that provide similar crunch and nuttiness to the salad.

→ How do I make this salad lighter?

Replace the mayonnaise with Greek yogurt or a mix of yogurt and a little mayonnaise for a lighter version.

→ Can I prepare this salad ahead of time?

Yes, you can prepare it a day in advance. Chill it in the refrigerator to let the flavors meld; just give it a stir before serving.

→ What should I serve this salad with?

This salad pairs well with crackers, on a bed of greens, or even as a sandwich filling with fresh bread or croissants.