What are the ingredients in Hawaiian chicken salad?

Hawaiian Chicken Salad includes a blend of tropical and savory components: marinated chicken breast, pineapple chunks, avocado, sweet corn, cherry tomatoes, red onion, shredded carrots, and chopped lettuce. It’s often served over rice or coconut-lime-cilantro rice, then finished with a zesty lime-cilantro dressing. These ingredients combine to create a vibrant, satisfying, and island-inspired salad.

What are the ingredients in Hawaiian salad?

Traditional Hawaiian salad features tropical fruits like pineapple, mango, or papaya, paired with greens such as romaine or butter lettuce. It may include nuts like macadamia, coconut flakes, and a light citrus or sesame dressing. When adapted into a chicken salad version, it often includes grilled or marinated chicken, making it a more complete and filling dish.

What is Hawaiian chicken made of?

Hawaiian chicken is typically made from chicken marinated in a mix of coconut milk, pineapple juice, soy sauce, lime zest, garlic, and warming spices like paprika and cumin. It’s then grilled or seared until golden and slightly charred. The result is a juicy, flavorful chicken with sweet, tangy, and savory notes—a perfect protein base for tropical salads or bowls.

What are the 4 ingredients in chicken salad?

While classic chicken salad can vary, the most basic version includes cooked chicken, mayonnaise, celery, and seasoning. However, Hawaiian Chicken Salad is a tropical upgrade, replacing mayo with a citrus dressing and adding fruits, veggies, and rice for depth and balance.

Hawaiian Chicken Salad: A Vibrant Twist on a Tropical Favorite

Description

Hawaiian Chicken Salad blends pineapple, chicken, and fresh veggies for a vibrant, tropical, and satisfying island-inspired meal.

Ingredients

Marinade:
- 1/3 cup canned coconut milk
- 1/4 cup pineapple juice (from canned pineapple, reserve the chunks)
- 1 tablespoon tomato ketchup
- 1 tablespoon soy sauce
- Zest of 1 lime
- 2 garlic cloves, minced
- 1/4 teaspoon each: onion powder, ground cumin, paprika, ground ginger, salt
Salad:
- 1/2 tablespoon olive oil
- 1 large chicken breast, sliced in half horizontally
- 1/2 cup canned corn
- 1/2 to 3/4 cup pineapple chunks
- 4 to 6 cups chopped lettuce
- 1/2 avocado, sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1 small carrot, shredded
- 1 to 1 1/2 cups plain cooked white rice (or coconut lime cilantro rice if available)
Dressing:
- 1 1/2 tablespoons lime juice
- 2 1/2 tablespoons olive oil
- 2 tablespoons finely chopped cilantro
- 1/2 garlic clove, minced
- 1/2 teaspoon sugar or honey
- 1/4 teaspoon salt
- Black pepper, to taste

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Instructions

In a bowl, combine all marinade ingredients. Add chicken and marinate for at least 3 hours, or ideally overnight in the refrigerator.
Shake together the dressing ingredients in a jar. Let it sit for at least 15 minutes.
Heat olive oil in a nonstick skillet over high heat. Cook chicken for about 3 minutes on each side until golden. Remove from heat, cover loosely with foil, and rest for 5 minutes before slicing.
In the same skillet, sear the pineapple chunks and corn until lightly caramelized.
Arrange lettuce, avocado, onion, tomatoes, carrot, and rice on a platter. Top with seared chicken, pineapple, and corn.
Drizzle dressing over the salad and serve.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Seasonal and Holiday Salads
Method: Stovetop
Cuisine: Hawaiian