Hawaiian Chicken Salad Bowl

The Hawaiian Chicken Salad Bowl is a fresh and vibrant dish that brings tropical flavors together in one satisfying bowl. With tender shredded chicken, juicy pineapple, crunchy veggies, and a creamy dressing, it’s perfect for a light lunch, picnic, or meal prep option that’s both delicious and refreshing.

Why You’ll Love This Recipe

• A perfect blend of sweet, savory, creamy, and crunchy textures
• Packed with protein and fresh produce
• Quick to prepare and easy to customize
• Great for meal prepping and make-ahead lunches
• No cooking required if using pre-cooked chicken

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• cooked shredded chicken breast or thighs
• fresh pineapple chunks or canned pineapple tidbits (drained)
• romaine or iceberg lettuce, chopped
• celery, diced
• green onions, thinly sliced
• macadamia nuts, slivered almonds, or pecans
• mayonnaise
• sour cream or Greek yogurt
• lemon or lime juice
• garlic powder
• salt and black pepper

Optional additions: cherry tomatoes, avocado slices, red onion, poppy seeds, cayenne pepper, sweet chili sauce

directions

1. In a large mixing bowl, combine shredded chicken, pineapple, lettuce, celery, green onions, and nuts.
2. In a separate small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lemon or lime juice, garlic powder, salt, and pepper. Add a pinch of cayenne pepper if you like a little heat.
3. Pour the dressing over the chicken salad mixture and toss until everything is well coated.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Serve in bowls and top with optional garnishes like avocado, cherry tomatoes, or poppy seeds.

Servings and timing

Servings: 4–6
Prep time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes

Variations

• Grilled version: Use grilled chicken and grilled pineapple for a smoky twist.
• Lighter version: Use all Greek yogurt instead of mayonnaise and sour cream.
• Spicy twist: Add diced jalapeño or a drizzle of sweet chili sauce.
• Tropical upgrade: Include shredded coconut or mango chunks.
• Add grains: Serve over quinoa or brown rice for a heartier bowl.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep any delicate toppings like avocado or fresh herbs separate and add just before serving. This dish is not freezer-friendly due to the creamy dressing and fresh produce.

FAQs

Can I use canned pineapple?

Yes, just be sure to drain it well to prevent the salad from getting watery.

Is this salad good for meal prep?

Absolutely. Prepare the components ahead and store the dressing separately to keep everything crisp.

What kind of chicken should I use?

Any cooked, shredded chicken works—rotisserie, grilled, poached, or leftovers.

Can I make this dairy-free?

Yes, substitute the mayo and sour cream with dairy-free alternatives.

How do I keep the salad from getting soggy?

Add the dressing just before serving, or store it separately until ready to eat.

Can I use a different protein?

Sure! This salad also works well with shrimp or tofu for a variation.

What nuts are best for this salad?

Macadamia nuts give a tropical flair, but almonds or pecans work well too.

Can I make it spicy?

Add jalapeños, chili flakes, or hot sauce for some heat.

Does it need to be chilled before serving?

Chilling helps develop flavor, but it can be served immediately if needed.

Can I serve this in a wrap or sandwich?

Yes, the chicken salad works well in lettuce wraps, tortillas, or sandwich rolls.

Conclusion

The Hawaiian Chicken Salad Bowl is a tropical, flavorful twist on traditional chicken salad that’s quick to make and always satisfying. Whether you’re looking for a nutritious lunch, an easy meal prep option, or a refreshing summer dish, this bowl brings a taste of the islands straight to your table.

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