Hawaiian Chicken Salad Bowl

Why You’ll Love This Recipe

Hawaiian Chicken Salad Bowl is a tropical-inspired dish packed with vibrant flavors and fresh ingredients. Juicy grilled chicken, sweet pineapple, crunchy vegetables, and a creamy dressing come together for a satisfying and refreshing meal. Perfect for lunch, meal prep, or a light dinner, this bowl offers a balanced mix of protein, fiber, and sweetness with an island twist.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breasts
pineapple chunks (fresh or canned)
mixed salad greens (such as romaine, spinach, or arugula)
cherry tomatoes
cucumber
red onion
shredded carrots
avocado
macadamia nuts (optional for crunch)
olive oil
salt
pepper
garlic powder
honey
lime juice
Greek yogurt or mayonnaise (for dressing)
soy sauce

directions

Season the chicken breasts with salt, pepper, garlic powder, and a drizzle of olive oil.

Grill the chicken on medium-high heat for 6–8 minutes per side or until fully cooked. Let rest, then slice.

In a small bowl, whisk together Greek yogurt or mayo, lime juice, honey, and soy sauce to create the dressing. Adjust seasoning to taste.

In a large bowl, combine salad greens, pineapple chunks, halved cherry tomatoes, sliced cucumber, red onion, shredded carrots, and sliced avocado.

Top the salad with the grilled chicken slices and sprinkle with macadamia nuts if using.

Drizzle the dressing over the salad and toss gently to combine or serve dressing on the side.

Servings and timing

This recipe serves 2–3 people.
Preparation time: 15 minutes
Cooking time: 12–15 minutes
Total time: 30 minutes

Variations

Swap grilled chicken for rotisserie chicken to save time.
Use mango or papaya in place of pineapple for a different tropical flavor.
Add cooked quinoa or brown rice for extra bulk and nutrition.
Use a sesame-ginger dressing instead for an Asian-Hawaiian fusion.
Make it vegetarian by substituting tofu or tempeh for chicken.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keep the dressing separate to maintain the salad’s freshness.
Do not freeze, as the fresh produce will lose texture.
To reheat chicken, microwave gently or enjoy it cold in the salad.

FAQs

Can I make this salad ahead of time?
Yes, prepare all components ahead and assemble just before serving to keep it fresh.

What type of chicken works best?
Boneless, skinless chicken breasts or thighs both work well for grilling.

Can I use canned pineapple?
Yes, but drain it well to avoid excess liquid in the salad.

Is this salad gluten-free?
It can be—just ensure your soy sauce is labeled gluten-free.

Can I use a different dressing?
Absolutely, feel free to use your favorite dressing or vinaigrette.

Do I need to grill the chicken?
Grilling adds a smoky flavor, but you can also bake or pan-sear the chicken.

What other nuts can I use?
Cashews or sliced almonds make great substitutes for macadamia nuts.

Can I make it dairy-free?
Yes, use a mayo-based dressing instead of yogurt.

Is it good for meal prep?
Yes, keep ingredients and dressing separate until ready to eat.

Can I add cheese?
Sure! Feta or goat cheese adds a nice tangy flavor.

Conclusion

Hawaiian Chicken Salad Bowl is a delicious, nutritious way to enjoy tropical flavors in a satisfying and easy-to-make meal. With its colorful ingredients and creamy, tangy dressing, it’s a feel-good dish perfect for any time of year. Try it once and you’ll want it in your regular rotation.

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