Some recipes instantly feel like sunshine on a plate — fresh, colorful, and full of joyful flavor. This Hawaiian Chicken Salad is exactly that kind of dish. It reminds me of warm days, relaxed meals, and the simple happiness that comes from combining sweet and savory ingredients in the most comforting way.
I’ve always loved salads that feel complete — not just a side, but a full, satisfying meal. Over the years, as I explored different cuisines and flavors, I found myself drawn to tropical-inspired dishes. The sweetness of pineapple, the creaminess of dressing, tender chicken, and crisp vegetables create a balance that feels refreshing yet filling.
At Maison Recipes, I focus on recipes that are approachable, family-friendly, and full of flavor without being complicated. This Best Hawaiian Chicken Salad is one of those recipes you’ll want to keep in your regular rotation. It’s easy to make, perfect for meal prep, and brings a bright, feel-good energy to the table every single time.
Why Make This Recipe
This Hawaiian chicken salad truly stands out because:
- It’s fresh, colorful, and satisfying
- Sweet and savory flavors balance perfectly
- Easy to prepare in under 30 minutes
- Great for lunch, dinner, or meal prep
- Family-friendly and crowd-pleasing
- Customizable with simple swaps
If you’re looking for a salad that feels exciting, comforting, and nourishing all at once, this one is it.
How to Make The Best Hawaiian Chicken Salad
Ingredients
For the Chicken:
- 1 lb (450 g) chicken breasts or thighs
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
For the Salad:
- 4 cups chopped romaine lettuce or mixed greens
- 1 cup fresh pineapple chunks
- 1 cup mandarin orange segments (drained if canned)
- 1/2 cup sliced red bell pepper
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup shredded carrots
Optional Crunch:
- Toasted almonds
- Cashews
- Sunflower seeds
Creamy Dressing:
- 1/2 cup mayonnaise or Greek yogurt
- 1 tbsp honey
- 1 tbsp pineapple juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Optional Garnish:
- Fresh cilantro or parsley
- Lime wedges
Directions
Step 1: Cook the Chicken
- Season chicken with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a skillet over medium heat.
- Cook chicken for 5–7 minutes per side until golden and fully cooked.
- Remove from heat, let rest, then slice into strips or cubes.
Step 2: Prepare the Salad Ingredients
- Wash and dry the greens thoroughly.
- Chop pineapple, vegetables, and fruit as needed.
- Place everything into a large mixing bowl.
Step 3: Make the Dressing
- In a small bowl, whisk together mayonnaise (or yogurt), honey, pineapple juice, Dijon mustard, salt, and pepper.
- Taste and adjust sweetness or seasoning if needed.
Step 4: Assemble the Salad
- Add sliced chicken to the salad bowl.
- Drizzle dressing over the salad.
- Toss gently until everything is evenly coated.
Step 5: Serve
Serve immediately or chill for 10–15 minutes before serving for extra freshness.
How to Serve The Best Hawaiian Chicken Salad
This salad is perfect served:
- As a light but filling lunch
- As a refreshing dinner on warm evenings
- In meal-prep containers for the week
- As a potluck or picnic dish
- In wraps or pita pockets
- Alongside grilled vegetables or bread
It’s delicious chilled or at room temperature.
How to Store The Best Hawaiian Chicken Salad
- Refrigerate: Store in an airtight container for up to 3 days
- Best practice: Store dressing separately if making ahead
- Meal prep: Add dressing just before serving to keep greens crisp
Avoid freezing, as fresh fruit and greens don’t freeze well.
Tips to Make the Best Hawaiian Chicken Salad
- Use fresh pineapple for the best flavor
- Let chicken cool slightly before adding to greens
- Toast nuts lightly for extra crunch and depth
- Don’t overdress — start light and add more if needed
- Balance sweetness with a little citrus or vinegar if desired
- Chill briefly before serving for a refreshing bite
Variations
- Grilled chicken version: Adds smoky flavor
- Spicy twist: Add chili flakes or spicy mayo
- Dairy-free: Use dairy-free mayo or yogurt alternative
- Extra protein: Add chickpeas or hard-boiled eggs
- Low-carb: Skip fruit and add avocado
- Wrap style: Roll into tortillas or lettuce wraps
FAQs
1. Can I use rotisserie chicken?
Yes! Rotisserie chicken works perfectly and saves time.
2. Can I make this salad ahead of time?
Yes — prep ingredients ahead, store dressing separately, and assemble when ready.
3. Is this salad very sweet?
It’s gently sweet and balanced, not overpowering.
4. Can I make it lighter?
Absolutely — use Greek yogurt for the dressing and add extra veggies.
Conclusion
This Best Hawaiian Chicken Salad is fresh, vibrant, and full of flavor — the kind of recipe that instantly lifts your mood and brings brightness to your table. It’s easy enough for everyday meals but special enough to serve when you want something a little extra.
I hope this salad becomes one of your go-to favorites, whether you’re meal prepping, feeding your family, or simply enjoying a moment of calm with a delicious homemade dish. Happy cooking!
The Best Hawaiian Chicken Salad
Equipment
- Skillet
- Mixing bowl
- Cutting board
Ingredients
Chicken
- 1 lb chicken breasts or thighs
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
Salad
- 4 cups chopped romaine lettuce or mixed greens
- 1 cup fresh pineapple chunks
- 1 cup mandarin orange segments drained if canned
- 1/2 cup red bell pepper sliced
- 1/2 cup cucumber sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup shredded carrots
- toasted almonds or cashews or sunflower seeds optional
Creamy Dressing
- 1/2 cup mayonnaise or Greek yogurt
- 1 tbsp honey
- 1 tbsp pineapple juice
- 1 tsp Dijon mustard
- salt and pepper to taste
Instructions
- Season the chicken with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a skillet over medium heat. Cook chicken for 5–7 minutes per side (depending on thickness) until golden and cooked through (165°F/74°C). Let rest 5 minutes, then slice or cube.
- Wash and dry the greens. In a large bowl, combine greens, pineapple, mandarin oranges, bell pepper, cucumber, red onion, and shredded carrots.
- Whisk the dressing ingredients together until smooth. Taste and adjust sweetness/seasoning.
- Add chicken to the salad, drizzle dressing over top, and toss gently. Add nuts/seeds if using.
- Serve immediately, or chill 10–15 minutes before serving for extra freshness.