If you’re dreaming of a dish that perfectly balances tropical sweetness with savory chicken goodness, this Hawaiian Chicken Salad Recipe is your new go-to. It brings together juicy marinated chicken, vibrant fresh veggies, and a bright, tangy dressing all in one bowl, evoking the sunny flavors of an island getaway. With hints of coconut, pineapple, lime, and cilantro, this salad makes every bite feel like a mini celebration of fresh, bold tastes. Trust me, once you try this, it’ll quickly become a favorite in your rotation.
Ingredients You’ll Need
This Hawaiian Chicken Salad Recipe relies on straightforward, fresh ingredients that each play an essential role. From the creamy coconut milk to the crisp lettuce and juicy pineapple, every element enhances the flavor, texture, and color to create a truly delicious salad experience.
- 1/3 cup coconut milk: Adds a smooth, tropical creaminess to the marinade, balancing the tartness and spices.
- 1/4 cup pineapple juice: Provides natural sweetness and acidity, complementing the savory flavors.
- 1 tbsp tomato sauce/ketchup: Brings mild tang and depth to the marinade.
- 1 tbsp soy sauce: Adds a salty umami punch to enhance the chicken’s flavor.
- Zest of 1 lime: Infuses bright citrus aroma and a subtle zing.
- 2 garlic cloves, minced: Gives the marinade a fragrant kick.
- 1/4 tsp each onion powder, cumin, paprika, ginger powder, salt: A balanced spice blend for warm, complex notes.
- 1/2 tbsp olive oil: For cooking the chicken and searing pineapple and corn, adding richness.
- 1 large chicken breast, halved horizontally: The hearty protein star of the salad.
- 1/2 cup corn: Sweet and juicy bursts that add delightful texture.
- 1/2 – 3/4 cup pineapple pieces: Sweet tropical flavor, caramelized slightly when seared.
- 4 – 6 cups chopped lettuce: Crisp, fresh base to lighten the dish.
- 1/2 avocado, cut into wedges: Creamy softness that balances the tangy elements.
- 1/2 red onion, finely sliced: Sharpness and color contrast.
- 1/2 cup cherry tomatoes, halved: Juicy pops of acidity and vibrant color.
- 1 small carrot, finely shredded: Adds slight sweetness and crunch.
- 1 – 1 1/2 cups Coconut Lime Cilantro / Coriander Rice: A fragrant, zesty side that complements the salad perfectly.
- 1 1/2 tbsp lime juice (dressing): Bright citrus notes to awaken the palate.
- 2 1/2 tbsp olive oil (dressing): Smooth base to meld the dressing flavors.
- 2 tbsp finely chopped cilantro/coriander (dressing): Fresh herbal lift.
- 1/2 garlic minced (dressing): Adds subtle pungency.
- 1/2 tsp sugar or honey (dressing): Balances acidity with gentle sweetness.
- 1/4 tsp salt and black pepper (dressing): Enhances all flavors and adds seasoning.
How to Make Hawaiian Chicken Salad Recipe
Step 1: Marinade the Chicken
Start by combining all the marinade ingredients—coconut milk, pineapple juice, tomato sauce, soy sauce, lime zest, garlic, and spices—in a bowl. Place the chicken breast halves into the marinade and let them soak up all those amazing tropical flavors for at least 3 hours, but ideally overnight. This step is key to infusing your chicken with that unique blend of sweet, tangy, and savory notes that define this Hawaiian Chicken Salad Recipe.
Step 2: Prepare the Dressing
While the chicken marinates, shake together the dressing ingredients in a jar—lime juice, olive oil, chopped cilantro, minced garlic, sugar or honey, salt, and black pepper. Give it a good mix, then set it aside for at least 15 minutes so the flavors have time to meld beautifully. This simple dressing will tie your salad together with refreshing zest and herbaceous depth.
Step 3: Cook the Chicken
Heat olive oil in a non-stick skillet or on your BBQ over high heat. Place the marinated chicken in the hot pan and cook each side for about 3 minutes until golden and juicy. Remove the chicken and let it rest loosely covered with foil for 5 minutes—this keeps it moist and allows the juices to redistribute. Once rested, slice the chicken thickly for a satisfying bite.
Step 4: Sear Pineapple and Corn
In the same skillet, toss in the pineapple pieces and corn, searing them until they develop a gorgeous golden color with slight caramelization. This step amplifies their sweetness and adds a smoky, textured contrast to the salad’s fresh ingredients.
Step 5: Assemble the Salad
Lay your chopped lettuce down as the vibrant base, then pile on the seared pineapple, corn, sliced chicken, avocado wedges, finely sliced red onion, cherry tomatoes, and shredded carrot. Drizzle the prepared dressing generously over the top. Give it a light toss or simply serve as is—either way, every forkful will take you straight to the islands with the harmony of flavors in this Hawaiian Chicken Salad Recipe.
How to Serve Hawaiian Chicken Salad Recipe
Garnishes
Add a little extra flair by sprinkling chopped fresh cilantro or a few lime wedges alongside the salad. Toasted coconut flakes also make a delightful garnish, lending a subtle crunch and enhancing that tropical vibe.
Side Dishes
This salad pairs beautifully with fluffy coconut lime cilantro rice, which soaks up the dressing and rounds out the meal. For a heartier spread, consider serving with grilled pineapple skewers or light seafood dishes to maintain the island-inspired theme.
Creative Ways to Present
Make this Hawaiian Chicken Salad Recipe extra special by serving it in hollowed-out pineapple halves for a beautiful tropical presentation. Alternatively, create individual lettuce cups with a scoop of salad for a fun finger-food option at parties or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Keeping the chicken separate from the lettuce helps prevent wilting and maintains freshness.
Freezing
While the chicken can be frozen if cooked and sliced in advance, the salad ingredients themselves are best enjoyed fresh. Freeze the marinated chicken raw if desired, but for best results, prepare and consume the salad shortly after cooking.
Reheating
Reheat the sliced chicken gently in a skillet over medium heat or in the microwave until warmed through, without overcooking to retain juiciness. Avoid reheating the salad or dressing to keep the fresh, crisp textures intact.
FAQs
Can I use frozen pineapple instead of canned?
Yes, frozen pineapple works well if you thaw and drain it beforehand. It may be slightly less sweet than canned, so consider adding a touch of honey if needed to balance flavors in the marinade or salad.
Is there a vegetarian alternative to this Hawaiian Chicken Salad Recipe?
Absolutely! Substitute the chicken with grilled tofu or tempeh marinated in the same tropical blend. This way, you maintain the essence of the dish while keeping it plant-based.
Can I prepare this salad for a larger group?
Definitely. Just multiply the ingredient quantities accordingly and keep the assembly fresh. For big gatherings, consider serving components buffet-style to let guests build their own salads.
How do I make the Coconut Lime Cilantro Rice?
Cook jasmine rice in coconut milk with a pinch of salt. Once cooked, stir in fresh lime juice and chopped cilantro for that bright, fragrant side that completes your Hawaiian Chicken Salad Recipe.
What’s the best way to marinate the chicken if short on time?
If you’re pressed for time, marinate the chicken for at least 30 minutes to an hour. While longer marinating enhances flavor, even a short soak will impart noticeable tropical notes to your chicken.
Final Thoughts
This Hawaiian Chicken Salad Recipe is one of those dishes that feels like a mini vacation on your plate. The bright, fresh ingredients combined with juicy, flavorful chicken and a vibrant dressing come together in the most delightful way. I encourage you to dive in and make this at home—you’ll love the way it lifts your spirits and your taste buds!
Print
Hawaiian Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (excluding marinating time)
- Yield: 2 to 3 servings
- Category: Salad
- Method: Frying
- Cuisine: Hawaiian
- Diet: Halal
Description
This vibrant Hawaiian Chicken Salad combines tender marinated chicken with fresh tropical ingredients like pineapple, avocado, and cilantro-infused rice. The dish is brightened with a tangy lime and coconut dressing, making it a refreshing and flavorful meal perfect for warm days or anytime you crave a taste of the islands.
Ingredients
Marinade
- 1/3 cup coconut milk (from a can)
- 1/4 cup pineapple juice (from can, save pineapple pieces)
- 1 tbsp tomato sauce/ketchup
- 1 tbsp soy sauce
- Zest of 1 lime
- 2 garlic cloves, minced
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp ginger powder
- 1/4 tsp salt
Chicken & Salad
- 1/2 tbsp olive oil
- 1 large chicken breast, halved horizontally
- 1/2 cup corn
- 1/2 – 3/4 cup pineapple pieces (from can)
- 4 – 6 cups chopped lettuce
- 1/2 avocado, cut into wedges
- 1/2 red onion, finely sliced
- 1/2 cup cherry tomatoes, halved
- 1 small carrot, finely shredded
- 1 – 1 1/2 cups Coconut Lime Cilantro / Coriander Rice (see note 2)
Dressing
- 1 1/2 tbsp lime juice
- 2 1/2 tbsp olive oil
- 2 tbsp finely chopped cilantro/coriander
- 1/2 garlic clove, minced
- 1/2 tsp sugar or honey
- 1/4 tsp salt
- Black pepper to taste
Instructions
- Marinate the Chicken: In a bowl, combine all marinade ingredients thoroughly. Place the chicken halves into the marinade and refrigerate for a minimum of 3 hours, ideally overnight to deepen the flavors.
- Prepare the Dressing: In a jar or small bowl, shake or whisk together lime juice, olive oil, chopped cilantro, minced garlic, sugar or honey, salt, and black pepper. Set aside for at least 15 minutes to allow the flavors to meld.
- Cook the Chicken: Heat olive oil in a non-stick skillet over high heat (or use a BBQ grill if preferred). Add the marinated chicken and sear each side for about 3 minutes until golden brown and cooked through. Remove the chicken and cover loosely with foil for 5 minutes to rest, then slice thickly.
- Sear Pineapple and Corn: In the same skillet, add the pineapple pieces and corn. Cook until golden and slightly caramelized, about 3-4 minutes, stirring occasionally.
- Assemble the Salad: On a large serving platter or bowl, arrange the chopped lettuce, sliced avocado, red onion, cherry tomatoes, shredded carrot, and coconut lime cilantro rice. Top with the sliced chicken and seared pineapple and corn.
- Dress and Serve: Drizzle the prepared dressing evenly over the salad. Serve immediately and enjoy a tropical taste of Hawaii!
Notes
- Note 1: Marinating the chicken overnight enhances the flavor and tenderness.
- Note 2: Coconut Lime Cilantro Rice can be prepared separately by cooking rice with coconut milk and lime zest, then mixing in chopped cilantro for added aroma.
- Use fresh lime juice for the best vibrant flavor in both marinade and dressing.
- If you prefer, grill the chicken instead of pan-searing for a smoky flavor.
- Adjust the sugar or honey in the dressing to balance acidity to your taste.
