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.
