Flavorful Hawaiian chicken salad w pineapple crunchy veggies zesty vinaigrette Quick easy summer meal perfect for picnics gatherings
Ingredients
Scale
3 cups cooked and shredded chicken (about 1 pound)
1 (20 oz) can pineapple chunks, drained and chopped
1 cup diced fresh pineapple (optional)
1 cup shredded coconut, toasted
1/2 cup diced red onion
1/2 cup diced celery
1/4 cup chopped fresh cilantro
1/4 cup toasted macadamia nuts, chopped (optional)
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon grated lime zest
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
Start by cooking the chicken breasts or tenders until they’re cooked through and tender. Once cooled, shred the chicken using two forks or your hands, making sure to break it up into small, bite-sized pieces.
Drain the canned pineapple chunks and chop them into smaller pieces. If you have fresh pineapple, dice it up as well. Dice the red onion and celery, and chop the fresh cilantro.
Spread the shredded coconut in a single layer on a baking sheet and toast it in the oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until lightly golden brown.
In a small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, honey, lime zest, salt, and black pepper until well combined.
In a large mixing bowl, combine the shredded chicken, chopped pineapple, toasted coconut, diced red onion, diced celery, and chopped cilantro. Pour the dressing over the mixture and gently toss until everything is evenly coated.
Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 40 minutes to allow the flavors to meld. Serve chilled, garnished with additional toasted coconut or chopped macadamia nuts, if desired.
