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+ servings

Hawaiian Chicken Salad

Yield: 4 servings
Prep Time:
5 mins
Cook Time:
30 mins
Total Time:
35 mins
Hawaiian Chicken Salad with pineapple, macadamia nuts, and fresh herbs. A lighter version of a classic salad with Hawaiian flavors!


  • 1 1/2 pounds boneless skinless chicken breasts
  • whole garlic clove
  • 1 cup fresh pineapple chunks
  • 1/4 cup coarsely chopped macadamia nuts
  • 3 scallions sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cayenne pepper
  • 2 tablespoons Dijon mustard
  • 1 cup plain Greek yogurt


  1. Fill a 3 to 3.5-quart sauce pan full of water. Add the chicken breasts and garlic clove. Bring to a full boil and then turn off the heat and cover the pot. After 12 minutes, remove one of the breasts and cut into the thickest part to check to see if they are done (they should be cooked through and register at least 165 degrees F on an instant-read thermometer). If there is any pink, return to the pot for another 15 minutes. Drain chicken through a colander, discard the garlic clove and cool slightly.
  2. Chop or shred the chicken into small pieces. Add the chicken, pineapple, macadamia nuts and scallions to a large bowl and set aside. In a small bowl, whisk together the salt, pepper, paprika, cayenne pepper, Dijon mustard, and yogurt. Add the yogurt mixture to the large bowl with the chicken mixture and toss well to combine. Serve on bread, over salad greens or with crackers, as desired.


Source: Spoonful of Flavor

Nutrition Information

Calories: 1255, Fat: 45g, Saturated Fat: 8g, Cholesterol: 445mg, Sodium: 2374mg, Potassium: 3243mg, Carbohydrates: 39g, Fiber: 7g, Sugar: 25g, Protein: 170g, Vitamin A: 1360%, Vitamin C: 93.8%, Calcium: 347%, Iron: 5.4%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Main Course
Cuisine: American
Keyword: hawaiian chicken salad
All images and text ©Spoonful of Flavor

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