Hawaiian Chicken Salad

5 from 3 votes

Hawaiian Chicken Salad is quick to make and delicious to eat. With plenty of meaty chicken, dried pineapple, chopped macadamia nuts, and toasted coconut flakes, you'll want to have this in your fridge at all times.

Prep Time15

chill time2

Total Time2 15

Course: main course - chicken, main course salad

Cuisine: American

Servings: servings

Calories: 335kcal

Author: Renee Goerger

Equipment

Ingredients

3 cups cubed or shredded cooked chicken
2 ounces (½ cup) dried pineapple finely chopped
3 ounces (¾ cup) macadamia nuts chopped
¼ cup minced shallots
1 cup finely chopped celery
½ cup unsweetened toasted coconut flakes rough chopped
½ teaspoon kosher salt
½ teaspoon black pepper
¾ teaspoon ground coriander
½ cup mayonnaise
2 tablespoons unsweetened coconut milk
½ teaspoon grated ginger

US Customary - Metric

Instructions

Add the chopped chicken, diced dried pineapple, chopped macadamia nuts, minced shallots, chopped celery, and toasted coconut flakes (chopped) into a large bowl along with the coriander, salt and pepper. Mix well to combine.
In a small bowl, whisk together the mayonnaise, coconut milk, and grated ginger until creamy.
Pour the mayo mixture over the chicken mixture in the large bowl and stir well to thoroughly combine all the ingredients. Cover and refrigerate a minimum of two hours (overnight is best) for the flavors to marry and combine.
Serve chilled with salad greens, on a sandwich, or as an appetizer spread.

Notes

1 serving = ½ cup

Store Hawaiian chicken salad in an airtight container in the refrigerator for up to 5 days.

Nutrition