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Hawaiian Chicken Salad

This easy and colorful Hawaiian chicken salad with grilled pineapple and vegetables is the perfect lean dish for lunch or dinner.
Prep Time5 mins
Cook Time15 mins
Course: Dinner, lunch, Main Course
Cuisine: American, Hawaiian
Keyword: avocado, chicken, chicken salad, chili, cilantro, dairy free, gluten free, lime, pineapple
Servings: 1
Calories: 466kcal
Author: Tonje
Cost: Cheap

Ingredients

Dressing

  • ½ teaspoon diced chili
  • 1 teaspoon cilantro
  • 1 tablespoon olive oil
  • ½ lime (juice only)
  • ¼ teaspoon white wine vinegar

Chicken

  • 1 chicken breast fillet
  • 1 teaspoon Cajun seasoning (or any other seasoning)

Salad

  • ½ avocado
  • 2 radishes
  • ½ red bell pepper
  • 5 cherry tomatoes
  • 100 g fresh pineapple (peeled and sliced)
  • handful cilantro (green coriander)

Instructions

  • First, prepare the chicken breast fillets by seasoning them. I like to add salt, pepper, paprika and garlic powder to them, but you can definitely just use whatever seasoning you like.
  • Preheat your oven to 350 °F or 180 °C. Heat a splash of oil in a frying pan or skillet on medium heat, and pan sear the chicken for a few minutes until golden on both sides.
  • Place the chicken in a casserole dish, or on a sheet covered baking tray, along with pineapple slices, and bake in the oven for 5-15 minutes, or until the internal temperature of the chicken reaches 74 °C or 165 °F.
  • Remove the chicken from the oven, and leave it to rest for a few minutes before slicing.
  • Finely dice fresh chili and cilantro, and add these to a small container. Add white wine vinegar, olive oil and lime juice. Stir or shake to combine the ingredients. Optionally, you can add some black pepper to taste.
  • Dice the vegetables and place them in a bowl. Add roasted or grilled pineapple and chicken, and drizzle the dressing over the top. Serve the salad immediately!

Notes

Top tips

Here are my top tips to make this salad perfect:
  • To simplify the process, I prefer to prepare the chicken and pineapple together. You can air fry both, roast both in the oven, or add them to a grill at the same time.
  • You can make a big portion of the dressing and store it in a refrigerator for a few days. The dressing can be used for a variety of other dishes, such as salads, roasted vegetables or chicken.

Leftovers

Leftover Hawaiian chicken salad can be stored in an airtight container in a refrigerator for up to 3 days. Store the dressing and salad separate, and combine the two before serving to keep the ingredients fresh for as long as possible.
Avocado tends to brown really fast. If you want to make this salad ahead of time, or make a large batch to prepare for multiple future meals, I recommend omitting the avocado, and only adding it as you serve the salad.
Leftover salad is best enjoyed cold or at room temperature. This dish is not suitable for freezing.

Alternative preparation methods

Air fried: Preheat your air fryer to 350 °F or 180 °C. Place the sliced chicken fillets in the air fryer, and cook for 15-20 minutes, or until the fillets have cooked through. Use a meat thermometer to ensure that the internal temperature of the chicken reaches 74 °C or 165 °F before removing it from the air fryer.
Then, place the pineapple slices in the air fryer, and fry for 5-10 minutes, or until the edges are starting to develop a charred color.
Grilled: Place the pineapple slices and chicken breast fillets on a grill. Make sure to keep the two separate to avoid cross contamination. Grill the pineapple for 1-2 minutes, then flip and grill for another minute. Set it to the side when the pineapple slices have softened and developed a charred color.
Cook the chicken for about 5 minutes on both sides, or until the internal temperature of the chicken reaches 74 °C or 165 °F. Use a meat thermometer to check the temperature before removing the chicken from the grill.

Nutrition

Calories: 466kcal | Carbohydrates: 21g | Protein: 28g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 165mg | Potassium: 1269mg | Fiber: 10g | Sugar: 6g | Vitamin A: 3558IU | Vitamin C: 119mg | Calcium: 23mg | Iron: 3mg