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a bowl filled with hawaiian chicken salad with crackers
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Hawaiian Chicken Salad

A lighter version of a classic salad with Hawaiian flavors like pineapple and macadamia nuts!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 314kcal
Author Ashley C.

Ingredients

  • 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

Instructions

  • 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.
  • 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.

Notes

SUBSTITUTIONS
  • Greek Yogurt: You can use mayo instead of Greek Yogurt for a more traditional chicken salad.
STORAGE
Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving: 0g | Calories: 314kcal | Carbohydrates: 10g | Protein: 43g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 594mg | Potassium: 822mg | Fiber: 2g | Sugar: 6g | Vitamin A: 349IU | Vitamin C: 24mg | Calcium: 89mg | Iron: 1mg