Description
This vibrantHawaiian Chicken Saladcombines juicy chicken, sweet pineapple, crisp vegetables, and a creamy dressing to create a refreshing tropical dish. It’s perfect for summer meals, BBQs, or a nutritious lunch. This recipe is low-carb, gluten-free, and packed with flavor.
Ingredients
Scale
- 2 cupscooked chicken breast, chopped or shredded
- 1 cuppineapple chunks (fresh or canned, drained)
- ½ cupcelery, diced
- ½ cupred bell pepper, diced
- ¼ cupred onion, finely chopped
- ¼ cupmacadamia nuts or slivered almonds (optional)
- ½ cupmayonnaise (or Greek yogurt for a lighter option)
- 1 tbsplime juice
- Salt and pepper to taste
- Optional garnish: green onions or cilantro
Instructions
Notes
For extra tropical flair, add shredded coconut or chopped mango.
Greek yogurt can reduce calories and add tang.
Store in the fridge for up to 3 days in an airtight container.
Nutrition
- Calories: 320
- Sugar: 8g