This Hawaiian chicken salad is a vibrant, tropical-inspired dish that’s both satisfying and wholesome. Packed with lean protein, juicy pineapple, crisp veggies, and a creamy-yet-light dressing, it’s the kind of salad I turn to when I want something fresh and filling that still supports my health goals. Plus, it’s 100% gluten-free and flexible enough to fit into any balanced eating plan.
Why You’ll Love This Recipe
I love how this salad combines sweet and savory flavors in every bite. The pineapple adds brightness, the chicken brings satisfying protein, and the veggies give it the crunch I crave. It’s refreshing, colorful, and so easy to make ahead for lunch or dinner. Best of all, it’s made with clean, whole ingredients that help me feel good while eating well.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken breast, shredded or chopped
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Fresh pineapple chunks (or canned in juice, drained)
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Red bell pepper, diced
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Shredded carrots
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Purple cabbage, thinly sliced
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Green onions, sliced
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Chopped cilantro or parsley (optional)
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Chopped macadamia nuts or almonds (optional for crunch)
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Greek yogurt or dairy-free plain yogurt
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Fresh lime juice
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Honey or maple syrup
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Garlic powder
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Salt and black pepper
directions
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I start by prepping all the ingredients—shredding the cooked chicken, slicing the veggies, and cutting the pineapple into bite-sized pieces.
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In a large mixing bowl, I combine the chicken, pineapple, bell pepper, carrots, cabbage, green onions, and herbs if using.
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In a separate bowl, I whisk together the yogurt, lime juice, honey, garlic powder, salt, and pepper until smooth and creamy.
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I pour the dressing over the salad ingredients and toss until everything is evenly coated.
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I like to chill the salad for at least 20 minutes before serving to let the flavors meld.
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Just before serving, I sprinkle the top with chopped nuts for extra crunch.
Servings and timing
This recipe makes about 4 servings. It takes roughly 15 minutes to prepare, with an optional 20-minute chill time for best flavor.
Variations
Sometimes I swap the pineapple for mango or add sliced avocado for extra creaminess. If I want a spicier version, I add a dash of chili flakes or a few drops of sriracha to the dressing. For a dairy-free version, I use coconut yogurt instead of Greek yogurt. And if I’m making it for a heartier meal, I serve it over quinoa or wrapped in lettuce leaves.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. Since it’s a cold salad, I don’t reheat it, but I give it a good stir before eating again. If the dressing thickens, I sometimes add a splash of lime juice or water to loosen it up.
FAQs
Is this salad really gluten-free?
Yes, every ingredient in this recipe is naturally gluten-free. I always double-check labels for things like yogurt or seasonings, just to be safe.
Can I use rotisserie chicken?
Absolutely. I often grab a plain rotisserie chicken from the store for quick prep. I just make sure it doesn’t contain any hidden gluten in the seasoning.
How do I make this salad vegan?
I replace the chicken with chickpeas or tofu and use dairy-free yogurt. The flavors still shine through beautifully.
What’s the best way to serve this salad?
I love it on its own, but it’s also great stuffed in lettuce wraps, scooped onto rice bowls, or served with gluten-free crackers.
Can I make this ahead for meal prep?
Definitely. I often make a batch and store it in the fridge for a few days. It holds up well and makes an easy grab-and-go meal.
Conclusion
This Hawaiian chicken salad is one of my favorite ways to bring fresh, tropical flavor to the table without compromising on health. It’s light, nutrient-packed, and endlessly flexible—perfect for gluten-free eating or anyone looking to nourish their body while enjoying bold, satisfying flavor.
Print
Hawaiian Chicken Salad – A Gluten-Free Tropical Twist for Whole Health
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad, Main Dish, Meal Prep
- Method: No-cook, Cold Prep
- Cuisine: Hawaiian-Inspired, Tropical
- Diet: Gluten Free
Description
This Hawaiian chicken salad is a vibrant, gluten-free tropical salad packed with lean protein, juicy pineapple, crunchy vegetables, and a creamy lime-yogurt dressing. Light, wholesome, and full of fresh island flavor, it’s the perfect healthy chicken salad for lunch, meal prep, or light dinners. Ideal for gluten-free diets, this tropical chicken salad is easy to customize and enjoy all year long.
Ingredients
- Cooked chicken breast, shredded or chopped
- Fresh pineapple chunks (or canned in juice, drained)
- Red bell pepper, diced
- Shredded carrots
- Purple cabbage, thinly sliced
- Green onions, sliced
- Chopped cilantro or parsley (optional)
- Chopped macadamia nuts or almonds (optional, for crunch)
- Greek yogurt or dairy-free plain yogurt
- Fresh lime juice
- Honey or maple syrup
- Garlic powder
- Salt
- Black pepper
Instructions
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Prep all ingredients: shred chicken, chop veggies, and cut pineapple into bite-sized pieces.
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In a large bowl, combine chicken, pineapple, bell pepper, carrots, cabbage, green onions, and herbs if using.
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In a separate bowl, whisk together yogurt, lime juice, honey or maple syrup, garlic powder, salt, and pepper until creamy.
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Pour the dressing over the salad and toss to coat everything evenly.
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Chill for at least 20 minutes before serving to enhance flavor.
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Top with chopped nuts just before serving for added crunch.
Notes
- Swap pineapple with mango or add avocado for a creamy twist.
- Spice it up with chili flakes or sriracha in the dressing.
- Use coconut yogurt for a dairy-free version.
- Serve over quinoa, in lettuce wraps, or with gluten-free crackers.
- If making ahead, add nuts just before serving to keep them crunchy.
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