If you’re ready for a taste of the tropics that’s as easy as it is crave-worthy, you’ll absolutely adore this Gluten-Free Hawaiian Chicken Salad. It’s packed with juicy pineapple, tender chicken, crunchy veggies, and a creamy, tangy dressing—all coming together in a vibrant, satisfying bowl that’s perfect for lunch, picnics, potlucks, or a refreshing dinner. The combination of sweet, savory, and zesty flavors makes this dish a true crowd-pleaser, whether you’re gluten-free or just in the mood for something delicious and different!

Gluten-Free Hawaiian Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of this salad is in its simplicity; each ingredient adds its own splash of color, texture, or flavor, making every bite a little tropical adventure. Here’s what you’ll need to bring your Gluten-Free Hawaiian Chicken Salad to life:

Cooked chicken breast (2 cups, shredded or chopped): The hearty, protein-packed base that soaks up all the tropical flavors.
Pineapple chunks (1 cup, fresh or canned, drained): Sweet, juicy, and bursting with sunshine—these add a signature Hawaiian flair.
Red bell pepper (1/2 cup, diced): For a crisp crunch and a pop of vibrant color.
Red onion (1/4 cup, finely chopped): Adds a subtle bite and a hint of sharpness to balance the sweetness.
Celery (1/4 cup, chopped): Brings cool, refreshing crunch to every mouthful.
Chopped macadamia nuts (1/4 cup, optional): For a buttery, tropical crunch—totally optional but highly recommended!
Mayonnaise (1/3 cup): Creates the creamy base that brings all the ingredients together.
Plain Greek yogurt (1 tablespoon, optional): Adds extra creaminess and a subtle tang (omit for dairy-free).
Honey (1 teaspoon): Brings just a touch of sweetness for perfect balance.
Lime juice (1 teaspoon): Adds zesty brightness that keeps the salad fresh and lively.
Salt and black pepper (to taste): Essential for bringing out all the flavors.
Chopped fresh cilantro (for garnish, optional): A fresh, herbal finish that ties everything together.

How to Make Gluten-Free Hawaiian Chicken Salad

Step 1: Prep the Chicken and Veggies

Start by shredding or chopping your cooked chicken breast into bite-sized pieces. Dice the red bell pepper, finely chop the red onion, slice the celery, and drain the pineapple chunks if you’re using canned. If you’re adding macadamia nuts, give them a rough chop. Having everything ready to go will make assembly a breeze.

Step 2: Mix the Salad Base

In a large mixing bowl, combine the chicken, pineapple chunks, red bell pepper, red onion, celery, and macadamia nuts (if you’re using them). Give everything a gentle toss so the ingredients are evenly distributed—this way, every bite will be full of flavor and texture.

Step 3: Whisk the Creamy Dressing

In a separate small bowl, whisk together the mayonnaise, Greek yogurt (if using), honey, lime juice, and a good pinch each of salt and pepper. The dressing should be smooth, creamy, and just the right balance of sweet and tangy. Taste and adjust the seasoning if needed.

Step 4: Combine and Chill

Pour the dressing over the chicken and veggie mixture. Use a spatula or large spoon to gently toss everything until well coated. Cover the bowl and refrigerate for at least 30 minutes; this chilling time allows all the tropical flavors to meld beautifully.

Step 5: Serve and Enjoy

Once chilled, give your Gluten-Free Hawaiian Chicken Salad a final stir. Taste and add a touch more salt, pepper, or lime juice if you’d like. Serve it over crisp lettuce leaves, tucked into a gluten-free wrap, or alongside your favorite gluten-free crackers. Garnish with chopped fresh cilantro for a burst of color and freshness.

How to Serve Gluten-Free Hawaiian Chicken Salad

Garnishes

A handful of fresh chopped cilantro brightens the entire salad, both visually and in flavor. For a little extra flair, sprinkle on some toasted coconut flakes or a few more chopped macadamia nuts. If you want to lean into the tropical theme, a few thin slices of fresh pineapple or a lime wedge on the side look gorgeous and add a fun, zesty twist.

Side Dishes

This salad is versatile enough to pair with so many things! Try serving it with a side of fluffy steamed jasmine rice for a heartier meal, or with a pile of crispy plantain chips for crunch. For something light, a simple cucumber salad or a platter of sliced tropical fruit rounds out the meal beautifully.

Creative Ways to Present

For a showstopping presentation, spoon your Gluten-Free Hawaiian Chicken Salad into halved, hollowed-out pineapples—a total conversation starter at any gathering! Or, serve it in lettuce cups for an elegant, hand-held bite. You can even scoop it onto mini rice cakes or gluten-free slider buns for easy party-sized portions.

Make Ahead and Storage

Storing Leftovers

Leftover Gluten-Free Hawaiian Chicken Salad keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to maintain its freshness and crunch. Give it a quick stir before serving, as the dressing may settle a bit.

Freezing

While you technically can freeze this salad, it’s not recommended—the creamy dressing and fresh veggies can become watery and lose their crispness once thawed. If you need to prep ahead, freeze only the shredded chicken, then add the rest of the ingredients fresh when you’re ready to assemble.

Reheating

This salad is meant to be enjoyed chilled, so there’s no need to reheat! If you’ve just pulled it from the fridge and want to take the chill off, let it sit at room temperature for 10 minutes before serving.

FAQs

Can I make Gluten-Free Hawaiian Chicken Salad dairy-free?

Absolutely! Simply skip the Greek yogurt and use a dairy-free mayonnaise. The dressing will still be creamy and delicious, with all the tropical flavor you love.

What type Salad

Any cooked chicken breast works well—rotisserie, grilled, or poached are all great options. Just make sure it’s cooled and shredded or chopped for the best texture in your salad.

Can I use other fruits besides pineapple?

Definitely! Mango or even diced papaya can be fabulous substitutes or additions. Just keep the pieces bite-sized and well-drained to avoid excess moisture in the salad.

How long can I keep Gluten-Free Hawaiian Chicken Salad in the fridge?

It’s best enjoyed within 3 days. Store it tightly covered, and always give it a quick stir before serving to redistribute the dressing and flavors.

Can I serve this salad warm?

While Gluten-Free Hawaiian Chicken Salad is typically served chilled for that refreshing, crisp bite, you can let it come to room temperature if you prefer a slightly warmer salad—but avoid actually heating it, as the dressing can separate.

Final Thoughts

There’s something undeniably joyful about digging into a bowl of Gluten-Free Hawaiian Chicken Salad—the tropical flavors, creamy dressing, and satisfying crunch are like a mini vacation in every bite. If you’re looking for a meal that’s easy, vibrant, and sure to impress, give this recipe a try. I hope it brings a little extra sunshine to your table!

Gluten-Free Hawaiian Chicken Salad Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 45 minutes (including 30 minutes chilling)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A refreshing and tropical gluten-free chicken salad featuring tender chicken breast, sweet pineapple chunks, crunchy veggies, and a creamy, tangy dressing. Perfect for a light lunch or picnic.

Ingredients

Scale

Salad Ingredients

2 cups cooked chicken breast (shredded or chopped)
1 cup pineapple chunks (fresh or canned, drained)
1/2 cup red bell pepper (diced)
1/4 cup red onion (finely chopped)
1/4 cup celery (chopped)
1/4 cup chopped macadamia nuts (optional)

Dressing Ingredients

1/3 cup mayonnaise
1 tablespoon plain Greek yogurt (optional, for extra creaminess)
1 teaspoon honey
1 teaspoon lime juice
Salt and black pepper to taste

Garnish

Chopped fresh cilantro (optional)

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Instructions

Combine Salad Ingredients: In a large bowl, mix together the shredded chicken, pineapple chunks, diced red bell pepper, finely chopped red onion, chopped celery, and macadamia nuts if using. This forms the base of the salad with a variety of textures and flavors.
Prepare the Dressing: In a small bowl, whisk together the mayonnaise, plain Greek yogurt (if using), honey, lime juice, salt, and black pepper until the mixture is smooth and well combined, creating a creamy and tangy dressing.
Toss the Salad: Pour the dressing over the chicken mixture and gently toss everything together until the ingredients are evenly coated with the dressing. Taste and adjust seasoning with additional salt or pepper if desired.
Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld and develop. Serve chilled over a bed of lettuce, in a gluten-free wrap, or with gluten-free crackers. Garnish with chopped fresh cilantro if desired.

Notes

To make this salad dairy-free, omit the Greek yogurt and use a dairy-free mayonnaise alternative.
For an extra tropical twist, try adding shredded coconut or chopped mango to the salad.
Ensure canned pineapple is well drained to prevent excess moisture in the salad.
Feel free to substitute macadamia nuts with other gluten-free nuts or seeds according to preference.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Hawaiian-American