Description
This Tropical Chicken Salad is a delightful Hawaiian-inspired twist on the classic chicken salad. Featuring juicy chicken breast cubes, crunchy celery, sweet grapes, pineapple chunks, toasted coconut flakes, and crunchy macadamia nuts, all tossed in a creamy coconut curry dressing. Perfect for potlucks, brunches, or easy lunches, it can be made ahead to allow the flavors to meld beautifully.
Ingredients
Scale
Chicken Salad
- 3 cups cooked chicken breast (cut into ½” cubes)
- 1 cup celery, sliced
- 3 ounces water chestnuts, sliced then roughly chopped
- 1½ cups seedless grapes
- 1 cup chopped macadamia nuts or slivered almonds
- 1 (20-ounce) can pineapple chunks or tidbits (no added sugar), drained
- ½ cup unsweetened coconut flakes, toasted (reserve 1 tablespoon for garnish)
Creamy Coconut Curry Dressing
- 1½ cups mayonnaise
- ½ cup canned coconut milk
- ½ tablespoon curry powder
- ½ tablespoon soy sauce (or tamari, or coconut aminos)
- Juice of half a lemon
Instructions
- Prepare Salad Ingredients: In a large bowl, combine the cooked chicken breast cubes, sliced celery, chopped water chestnuts, seedless grapes, toasted coconut flakes (reserve some for garnish), pineapple chunks, and chopped macadamia nuts or slivered almonds.
- Make Dressing: In a separate bowl, whisk together the mayonnaise, coconut milk, curry powder, soy sauce, and fresh lemon juice until smooth and well combined.
- Toss Salad: Pour the creamy coconut curry dressing over the chicken salad ingredients and stir gently until everything is evenly coated.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight to let the flavors meld and the salad chill thoroughly.
- Garnish and Serve: Before serving, garnish the salad with the reserved toasted coconut flakes and extra nuts for added texture and visual appeal. Serve chilled on lettuce, croissants, Hawaiian rolls, tortillas, or stuffed into avocado halves.
Notes
- Substitute additional celery for water chestnuts if preferred.
- Add chopped bell peppers for extra crunch and color.
- Use sliced or slivered almonds instead of macadamia nuts for a milder flavor.
- Use pineapple tidbits as an alternative to pineapple chunks.
- Make the salad at least 8 to 12 hours in advance to allow the flavors to fully develop.
- Serve on a bed of lettuce, wraps, croissants, Hawaiian rolls, or stuffed into avocado halves for variety.