Description
This refreshing and tropical chicken salad is packed with juicy pineapple, crunchy macadamia nuts, shredded chicken, and a creamy dressing. It’s perfect for a light lunch, sandwich filling, or served over crisp lettuce!
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie or grilled)
- 1 cup fresh pineapple, diced (or canned, drained)
- 1/2 cup red bell pepper, diced
- 1/2 cup celery, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup macadamia nuts or almonds, chopped
- 2 tbsp shredded coconut (optional, for extra tropical flavor)
For the Dressing:
- 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tbsp honey
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
For Serving:
- Lettuce wraps, croissants, or sandwich bread
- Extra pineapple slices (optional)
Instructions
1. Make the Dressing
- In a small bowl, whisk together mayonnaise, honey, lime juice, salt, pepper, and garlic powder until smooth.
2. Assemble the Salad
- In a large bowl, combine chicken, pineapple, red bell pepper, celery, red onion, macadamia nuts, and coconut.
- Pour the dressing over the mixture and toss until everything is well coated.
3. Serve & Enjoy
- Serve chilled over lettuce wraps, in a croissant, or as a sandwich filling.
- Garnish with extra pineapple slices or chopped nuts if desired.
Notes
- Make it dairy-free: Use dairy-free mayo or avocado instead of yogurt.
- For extra protein: Add chopped hard-boiled eggs.
- Meal prep: Store in the fridge for up to 3 days in an airtight container.