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
Scale
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
