Hawaiian Chicken Salad (Keto Chicken Salad Recipe)

Hawaiian Chicken Salad (Keto Chicken Salad Recipe), with coconut, pineapple, macadamia nuts, and a creamy dressing with curry – this is a delicious taste of the tropics. A perfect make-ahead salad – great for parties, potlucks, and leftover lunches! Tastes best the next day after the flavors and juices have blended together. Try this tasty Hawaiian spin on a traditional chicken salad recipe. So delish, everyone will love! 

The Perfect Tasty Keto Chicken Salad

Aloha! Keto Hawaiian Chicken Salad is a taste of the tropics you will love! A simple make-ahead recipe, this healthy salad is perfect for parties, cookouts, and leftovers. This low carb and keto chicken salad will be your new favorite healthy recipe. Everyone loves this healthy salad!

A Perfect Keto Chicken Recipe

Quick and Easy Make-Ahead Hawaiian Chicken Salad

Our chicken salad has a tropical Hawaiian twist that you will love. With chicken, pineapple, grapes, celery, water chestnuts, macadamia nuts, toasted coconut, with a creamy dressing, it is a pretty straightforward and simple recipe.

This quite literally tastes best if you make it the day before and let the flavors blend. Fix and forget about it – the perfect salad if you are having company over or heading out the next day to a party or cookout. It couldn’t be easier. Love it!

Serve on its own, make a lettuce wrap, or stuff it over half an avocado – SO GOOD!

Chicken Salad for a Crowd

This salad serves from 10 to 12 people, so it is a great salad for a crowd.

 This salad is built for potlucks and parties because it’s so easy to make! If you really want to get fancy, channel your inner Martha, and serve it in a hollowed-out pineapple for a dramatic presentation!

Make It Your Own Salad!

Easily play around with the ingredients! If you don’t love water chestnuts substitute additional celery. Use almonds in place of macadamia nuts. Use pineapple tidbits instead of chunks.

How To Serve Hawaiian Chicken Salad

• On its own, on a bed of lettuce
• As a lettuce wrap
• Stuff half an avocado. Make a Hawaiian Chicken Salad stuffed avocado – yum!

A Low Carb and Keto Salad

With 31.8 grams of fat, 7.4 g net carbs, and 16.2g protein it fits nicely in with a low carb and ketogenic diet. Yay!

Pineapple and grapes do contribute to some of the carbs and natural sugar content, but on a serving by serving basis it is manageable depending upon your daily allowance. You can certainly reduce the quantity of grapes and pineapple if needed.  Remember, this is a meal in one and makes a perfect lunch to pack! 

Want another easy make-ahead salad recipe? Check out this  Layered Salad (Easy Overnight Layered Salad), (HERE)

Ingredients You’ll Need to Make The Hawaiian Salad Recipe With Chicken

Here are the ingredients that you will need:

Salad

• 3 cups cooked chicken breast, cut into 1/2″ cubes
• 1 cup celery sliced
• 3 oz. water chestnuts, sliced then roughly chopped
• 1-1/2 cup seedless grapes
• 1 cup chopped macadamia nuts or slivered almonds (sliced almonds are fine too)
• 1 20 oz can pineapple chunks or tidbits (no added sugar), drained
• 1/2 cup toasted unsweetened coconut flakes (reserve 1 tablespoon for garnish)

Dressing

• 1-1/2 cup mayonnaise
• 1/2 tbsp. curry powder (adjust to your taste preferences)
• 1/2 tbsp. soy sauce
• juice of half a lemon
• 1/2 cup coconut milk

How To Make Hawaiian Chicken Salad

Here are the steps to make this amazingly delicious low carb and keto chicken salad:

Prep and Assemble Your Ingredients

Cook your chicken, cool, cut into 1/2″ pieces. Wash your celery, and chop. Wash the grapes and drain. Drain the pineapple and water chestnuts.  Toast the coconut.

Tip: in a nonstick skillet over medium-high heat, toss coconut until toasted. Be careful it burns easily!

Add Salad Ingredients to Bowl

Add chicken, celery, pineapple, grapes, water chestnuts, nuts a mixing bowl

Mix Dressing

Stir mayonnaise, soy sauce, curry, lemon, and coconut milk together. Pour over salad ingredients and mix.

Refrigerate

Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

Serve

Give it a stir and season with salt and pepper to taste. Transfer to a pretty serving bowl, and dress it up by sprinkling some toasted coconut flakes and nuts on top.

Popular Recipes You Will Love!

• Easy Keto and Low Carb Egg Recipes (The Best Keto Egg Recipes)
• Delicious Sugar-Free Brown Sugar Ham
• Tasty Low Carb and Keto Zucchini Recipe Roundup
• Luscious Low Carb Lemon Dessert Recipes
• The Best Baby Back Ribs!
• Layered Overnight Salad
• Blueberry Cheesecake Keto Ice Cream

We’d Love To Hear From You!

We’d LOVE for you to help us share this recipe! Here’s what you can do to help:

1 | REVIEW OUR RECIPE

We love reviews! Please leave any questions and comments below and don’t forget to review our dish!

2 | SHARE YOUR PHOTOS

Show us what a star chef you are! Take photos of this dish and share them! We’d LOVE to see them!

Pinterest

Upload a photo of this dish to our Pinterest pin

Instagram

tag @seekinggoodeats and hashtag it #seekinggoodeats

3 | PIN OUR PIN

Share our pin and pin on Pinterest!

Pin me for later! 

Continue to Content

Hawaiian Salad Recipe (Low Carb and Keto Hawaiian Chicken Salad)

Yield: 12 servings

Prep Time: 20 minutes

Total Time: 20 minutes

Reminiscent of the Hawaiian tropics, you will love this spin on the traditional chicken salad with coconut, pineapple, macadamia nuts, and curry. This is the perfect make ahead salad - great for parties, potlucks, and leftover lunches! Tastes best the next day after the flavors and juices blend together. So delicious!

Print

Ingredients

Salad

• 3 cups cooked chicken breast, cut into 1/2" cubes
• 1 cup celery sliced
• 3 oz. water chestnuts, sliced then roughly chopped
• 1 1/2 cups seedless grapes
• 1 cup chopped macadamia nuts or slivered almonds (sliced almonds are fine too)
• 1 20 oz can pineapple chunks or tidbits (no added sugar), drained
• 1/2 cups toasted unsweetened coconut flakes (reserve 1 tablespoon for garnish)

Dressing

• 1 1/2 cups mayonnaise
• 1/2 tbsp. curry powder
• 1/2 tbsp. soy sauce
• juice of half a lemon
• 1/2 cup coconut milk

Instructions

1. Combine chicken, celery, water chestnuts, grapes, coconut flakes, pineapple and nuts. (Don't forget to set aside some coconut and nuts for garnish)
2. Mix mayonnaise with curry, soy sauce, lemon juice, and coconut milk. Stir into chicken mixture until well combined.
3. Cover and chill 8 hours or overnight.
4. Garnish with remaining almonds and coconut flakes.

Notes

Tastes great, served on it's own or over a bed of lettuce. Makes a great lettuce wrap, or maybe even stuff it in an avocado. Yum!

Lower carbs and sugar by reducing the grapes in this recipe.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 384Total Fat: 31gCholesterol: 52mgSodium: 227mgCarbohydrates: 9.9gNet Carbohydrates: 7.4gFiber: 2.5gSugar: 6gProtein: 16.2g

DISCLAIMER: Any changes to this recipe could change the nutrition facts. Nutrition facts are provided as a reference only and are calculated to the best of our ability using Nutritionix. If you are concerned, always calculate your own nutritional analysis. The information provided on Seeking Good Eats is for informational use only and we are not liable for how that information is used. The information provided by Seeking Good Eats is not a substitute for professional medical advice or treatment for specific medical conditions. You should not use this information to diagnose or treat a health problem without consulting a qualified healthcare provider.