Hawaiian Chicken Salad
This vibrant Hawaiian Chicken Salad is creamy, satisfying, and packed with protein and fiber, making it perfect for nutritious meals or meal prep.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded The star protein that adds heartiness.
- 1 cup quinoa, cooked Offers a nutty flavor and boosts fiber content.
- 1 cup diced pineapple Provides a sweet and fruity burst.
- 1 medium avocado, diced Adds creamy texture and healthy fats.
- 1 medium red bell pepper, diced Enhances the salad’s visual appeal.
- 2 stalks green onions, chopped Adds fresh, zesty notes.
- 1/4 cup cilantro, chopped Brightens flavors and adds earthiness.
- 1/2 cup mayonnaise Creates a creamy base; Greek yogurt can be used for a lighter option.
- 2 tablespoons lime juice Adds a refreshing zing.
- to taste salt and pepper Essential seasoning for balance.
Instructions
Preparation
- Gather all ingredients listed above and ensure they are fresh and ready to go.
- Shred the cooked chicken into bite-sized pieces using two forks or your hands.
- Prepare quinoa according to package instructions; typically rinse, boil, and simmer for about 15 minutes until tender.
- Dice the pineapple, avocado, and red bell pepper into bite-sized pieces.
- Chop the green onions and cilantro.
Cooking/Assembly
- In a large bowl, combine the shredded chicken, cooked quinoa, diced pineapple, avocado, and red bell pepper.
- Add the chopped green onions and cilantro.
- In a small bowl, mix the mayonnaise and lime juice together until well combined.
- Pour the dressing over the mixture and gently fold everything until evenly coated.
- Season with salt and pepper to taste.
Serving
- Transfer the salad to a serving dish or individual bowls.
- Optionally, garnish with extra cilantro or lime wedges.
- Serve chilled or at room temperature.
Notes
For best results, enjoy within a few hours of preparation. Store leftovers in an airtight container in the refrigerator for up to 3 days.