Few things deliver joyful, sun-soaked flavor like an irresistibly vibrant bowl of Gluten-Free Hawaiian Chicken Salad. Juicy morsels of chicken mingle with sweet pineapple, crispy celery, crunchy nuts, and a tangy, creamy dressing—all served up in a way that feels like a mini vacation with every bite. This recipe makes it easy to bring a taste of the islands to your table, completely gluten-free, and packed with textures and colors. Whether you’re looking for a crowd-pleasing lunch, a picnic superstar, or a quick and healthy weeknight dinner, this is a go-to dish you’ll want to make again and again.
Ingredients You’ll Need
Every component of this Gluten-Free Hawaiian Chicken Salad brings its own personality—essential for that classic balance of sweet, savory, and fresh. Let’s look at what you’ll need, and how each ingredient helps make this salad a total crowd-pleaser.
- Chicken breast: The heart of the salad—shredded or chopped, it soaks up all the flavorful dressing while adding lean protein.
- Fresh pineapple: Brings bright, juicy sweetness and a beautiful pop of color; opt for ripe, fragrant pineapple if you can.
- Red bell pepper: Adds crunch and a sweet, mellow bite that pairs perfectly with the pineapple and chicken.
- Red onion: Gives a sharp, slightly spicy flavor and gorgeous color contrast—just enough to wake up the salad.
- Celery: Thinly sliced for maximum crunch and freshness that lightens every mouthful.
- Chopped macadamia nuts: For buttery richness and a subtle tropical flavor—roasted or raw both work well.
- Gluten-free mayonnaise: Creates that creamy, dreamy base for the dressing without any gluten worries.
- Lime juice: Freshens up the whole mix, balancing rich and sweet flavors with a splash of tangy brightness.
- Salt: Essential to tie all the flavors together—taste as you go for salt perfection.
- Black pepper: Adds a gentle kick and depth that makes each bite more interesting.
- Fresh cilantro (optional): Sprinkle for an herbal finish—especially fresh and eye-catching.
- Butter lettuce leaves or gluten-free wraps: Perfect vessels for serving, making each scoop handheld and fun to eat.
How to Make Gluten-Free Hawaiian Chicken Salad
Step 1: Prep the Ingredients
Start by prepping all your components so the flavors can really shine. Chop or shred the cooked chicken breast, dice your pineapple and red bell pepper, finely chop the red onion, and slice your celery thin. Don’t forget to roughly chop the macadamia nuts. Having everything ready means this dish comes together in just minutes!
Step 2: Mix the Salad Base
In a large mixing bowl, combine the chicken, pineapple, red bell pepper, red onion, celery, and macadamia nuts. Toss them together gently with a large spoon or spatula so all the ingredients are distributed evenly. You should see those vibrant colors mingling—it’s almost too pretty to eat!
Step 3: Whisk the Dressing
In a separate, smaller bowl, whisk together the gluten-free mayonnaise, lime juice, salt, and black pepper until you have a smooth, creamy dressing. The lime juice brightens up the rich mayo, creating a simple but flavor-packed base for the whole salad.
Step 4: Combine and Coat
Pour the silky mayo dressing over the salad base, then gently stir everything together until every bite is lightly coated. Give it a quick taste so you can adjust the seasoning—sometimes a pinch more salt or a dash more lime can make it perfect.
Step 5: Chill and Serve
Cover and chill the bowl in the fridge for at least 30 minutes. Letting it sit helps all the flavors meld into that classic Gluten-Free Hawaiian Chicken Salad taste. When you’re ready to serve, spoon generous portions into crisp butter lettuce leaves or onto gluten-free wraps. Garnish with a shower of fresh cilantro for a final, flavorful flourish.
How to Serve Gluten-Free Hawaiian Chicken Salad
Garnishes
A sprinkle of chopped cilantro adds not just a hit of freshness but also a burst of color on top of your Gluten-Free Hawaiian Chicken Salad. You can also try a few extra crushed macadamia nuts or a wedge of lime for guests to squeeze on as they like—it’s a simple touch that feels restaurant-level special.
Side Dishes
This salad makes an amazing light lunch all on its own, but if you want to round out the meal, pair it with a side of roasted sweet potato wedges, a fresh fruit platter, or a simple cucumber salad. These additions are not only gluten-free but also echo the bright, summery vibe of the main dish.
Creative Ways to Present
Let the fun, tropical spirit of the Gluten-Free Hawaiian Chicken Salad shine by serving scoops in hollowed-out pineapple halves, on mini gluten-free slider buns for a party appetizer, or on a platter with an array of lettuce leaves so everyone can build their own wraps. Kids and adults both love the build-your-own option!
Make Ahead and Storage
Storing Leftovers
Store any leftover Gluten-Free Hawaiian Chicken Salad in an airtight container in the refrigerator. It will stay fresh for up to three days, making it excellent for meal prep or quick grab-and-go lunches.
Freezing
This salad is best enjoyed fresh, as freezing can cause the mayonnaise-based dressing to separate and the fresh veggies to lose their crunch. For best results, only mix what you’ll eat within a few days and keep extra ingredients separate until ready to serve.
Reheating
You don’t actually need to reheat the Gluten-Free Hawaiian Chicken Salad—it’s meant to be enjoyed chilled! If you’re using leftover cooked chicken straight from the fridge, you can bring it up to room temperature before assembling the salad for the best flavor and texture.
FAQs
Can I use rotisserie chicken in this recipe?
Absolutely! Rotisserie chicken makes this Gluten-Free Hawaiian Chicken Salad even easier. Just make sure it’s plain or lightly seasoned to let the island flavors really come through.
Is it possible to make this dairy-free as well?
Yes, you can easily substitute your favorite dairy-free, gluten-free mayo alternative and skip the Greek yogurt suggestion if you want to keep it completely free of dairy.
What’s a good substitute for macadamia nuts?
If you can’t find macadamia nuts (or want a different flavor), roasted cashews or slivered almonds work beautifully and still keep the tropical, satisfying crunch.
Can I use canned pineapple instead of fresh?
Of course! Just be sure to drain the pineapple really well and gently pat it dry so the salad doesn’t get too watery.
How do I make it lower in calories?
For a lighter version of this Gluten-Free Hawaiian Chicken Salad, swap out half the mayo for plain Greek yogurt. It keeps things creamy while reducing fat and calories.
Final Thoughts
If you’re ready to bring some sunshine to your table, this Gluten-Free Hawaiian Chicken Salad is the perfect place to start. It’s an easy, cheerful recipe that’s sure to brighten any meal, and I hope it becomes a staple in your kitchen as quickly as it did in mine. Give it a try and enjoy a taste of the islands—no plane ticket required!
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Gluten-Free Hawaiian Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Hawaiian
- Diet: Non-Vegetarian
Description
This Gluten-Free Hawaiian Chicken Salad is a delightful tropical twist on a classic chicken salad. Packed with juicy pineapple, crunchy macadamia nuts, and a tangy mayo-lime dressing, it’s a perfect meal for a light lunch or a refreshing dinner.
Ingredients
For the Salad:
- 3 cups cooked chicken breast, chopped or shredded
- 1 cup fresh pineapple, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup celery, thinly sliced
- 1/4 cup chopped macadamia nuts
For the Dressing:
- 1/3 cup mayonnaise (gluten-free)
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
For Serving:
- butter lettuce leaves or gluten-free wraps
Instructions
- In a large bowl, combine the chopped chicken, pineapple, red bell pepper, red onion, celery, and macadamia nuts.
- Pour the dressing over the chicken mixture and stir until everything is evenly coated.
- Taste and adjust seasoning if needed.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve on butter lettuce leaves or in gluten-free wraps. Garnish with fresh cilantro if desired.
In a small bowl, whisk together the mayonnaise, lime juice, salt, and black pepper until smooth.
Notes
- You can substitute Greek yogurt for half the mayonnaise to lighten it up.
- Canned pineapple (drained) can be used in place of fresh.
- Roasted cashews or almonds are a great alternative to macadamia nuts.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 410mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
