Description
This refreshing Hawaiian chicken salad is a tropical-inspired dish that perfectly balances savory shredded chicken with the sweetness of crushed pineapple. Featuring a creamy mayonnaise base, crunchy celery, and toasted macadamia nuts, it offers a sophisticated texture profile. Ideal for light lunches or summer dinners, this dish highlights fresh, simple ingredients that taste even better after chilling, making it a stellar choice for meal prepping.
Ingredients
1.5 lbs chicken breast
1 cup crushed pineapple, drained thoroughly
2 stalks celery, finely diced
0.5 cup avocado oil mayonnaise
0.3 cup macadamia nuts, toasted and chopped
2 tbsp green onion, thinly sliced
0.5 tsp sea salt
Instructions
Poach the chicken breasts in boiling water until the internal temperature reaches 165 degrees Fahrenheit.
Cool the chicken completely before using two forks to shred it into bite-sized pieces.
Drain the crushed pineapple using a fine-mesh strainer to remove all excess syrup or juice.
Chop the celery and green onions into uniform pieces.
Combine the shredded chicken, pineapple, celery, and onions in a large mixing bowl.
Fold the mayonnaise into the chicken mixture gently until every piece is evenly coated.
Stir in the toasted macadamia nuts and add salt to taste.
Chill in the refrigerator for at least two to three hours before serving to allow flavors to meld.
Notes
Serve in lettuce wraps or alongside toasted sourdough bread. Keep refrigerated in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 9g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg