Go Back
–+ servings
hawaiian chicken salad served on a white plate over a bed of purple lettuce

Hawaiian Chicken Salad Recipe

You will love this Hawaiin-inspired chicken salad recipe - it's a delicious tropical twist on the traditional classic. This salad can be made ahead and is perfect for potlucks, brunches, and lunches.
4.58 from 7 votes
Print Recipe Pin Recipe Save
Author Kori Butler
Prep Time 20 minutes
Total Time 20 minutes
Course Salads
Cuisine American
Servings 12 servings
Calories 384 kcal

Ingredients
  

Chicken Salad

  • 3 cups cooked chicken breast (cut into ½" cubes)
  • 1 cup celery sliced
  • 3 ounces water chestnuts (sliced then roughly chopped)
  • 1½ cups seedless grapes
  • 1 cup chopped macadamia nuts or slivered almonds (sliced almonds are fine too)
  • 1 (20-ounce) can pineapple chunks or tidbits (no added sugar) drained
  • ½ cup unsweetened coconut flakes toasted (reserve 1 tablespoon for garnish)

Creamy Coconut Curry Dressing

  • 1½ cups mayonnaise
  • ½ cup coconut milk (canned variety)
  • ½ tablespoon curry powder
  • ½ tablespoon soy sauce (tamari, or coconut aminos)
  • juice of half a lemon

Instructions
 

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

Video

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS: Substitute additional celery for water chestnuts; add some chopped bell peppers; use sliced or slivered almonds in place of macadamia nuts; use pineapple tidbits instead of chunks.
  • SERVING SUGGESTIONS: Serve on a bed of lettuce, lettuce, or tortilla wraps, on a croissant or Hawaiian rolls. You can even stuff half an avocado.
  • TOP TIP: Make salad at least 8 to 12 hours in advance to allow flavors to blend.

    • Nutrition

    Serving: 1gCalories: 384kcalCarbohydrates: 9.9gProtein: 16.2gFat: 31gCholesterol: 52mgSodium: 227mgFiber: 2.5gSugar: 6g
    DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.

    © 2025 Seeking Good Eats™