Hawaiian Chicken Salad Gluten-Free: Tropical Escape (Print Version)

Hawaiian Chicken Salad Gluten-Free recipe: Create your easy tropical meal! Bursting with sweet pineapple & a creamy, dairy-free dressing.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 5 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Hawaiian-Inspired
Dietary: Gluten-Free, Dairy-Free Option

# Ingredients:

→ Main Ingredients

01 - Cooked Chicken (2-3 cups, shredded or diced)
02 - Fresh Pineapple (1 cup, diced)
03 - Celery (2 stalks, finely diced)
04 - Red Onion (1/4 cup, finely minced)

→ Creamy Dressing

05 - Mayonnaise (1/2 cup)
06 - Fresh Lime Juice (1-2 tablespoons)
07 - Dijon Mustard (1 teaspoon)
08 - Honey or Maple Syrup (1 teaspoon, optional)

→ Flavor Boosters & Garnish

09 - Fresh Cilantro (1/4 cup, chopped)
10 - Macadamia Nuts (1/4 cup, chopped, optional)
11 - Salt & Black Pepper (to taste)

# Instructions:

01 - If you're cooking chicken, bake or poach it until done, then let it cool completely. Once cool, shred or dice it into bite-sized pieces. <i>This is where I usually get impatient and try to shred it while it's still hot, burning my fingers. Oops! Don't be like me; cool chicken is easier to handle and won't cook the other ingredients when you mix them. It’s a crucial first step for the perfect <b>Hawaiian Chicken Salad Gluten-Free</b>.</i>
02 - Finely dice your fresh pineapple, celery, and red onion. <i>I always get a little teary-eyed with the red onion, no matter how many tricks I try! Just chop away, hon. The smaller the dice, the better they'll meld into the salad, ensuring every bite of your <b>Hawaiian Chicken Salad Gluten-Free</b> is bursting with flavor.</i>
03 - In a medium bowl, whisk together the mayonnaise, lime juice, Dijon mustard, and honey (if using). Taste it! <i>This is your chance to adjust. Need more tang? Add more lime. Sweeter? A tiny bit more honey. I always taste it at this stage, trying to get that perfect balance before it hits the main ingredients. This creamy dressing is what makes this <b>Hawaiian Chicken Salad Gluten-Free</b> so special!</i>
04 - In a large bowl, gently combine the shredded chicken, diced pineapple, celery, and red onion. Pour the dressing over the top. <i>Don't just dump it! Gently fold everything together. You want all those beautiful ingredients coated evenly without mushing the pineapple. This is where you really start to see the vibrant colors come alive, a true feast for the eyes!</i>
05 - Sprinkle in the chopped cilantro and macadamia nuts (if using). Season with salt and black pepper to taste. Gently fold again until everything is just combined. <i>I love the smell of fresh cilantro hitting the creamy dressing; it's just so bright and inviting. And those macadamia nuts? They add a little luxury to this <b>Hawaiian Chicken Salad Gluten-Free</b> that I just adore.</i>
06 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. <i>Honestly, this step is non-negotiable for the best <b>Hawaiian Chicken Salad Gluten-Free</b>. The flavors really get to know each other, and it tastes so much better when it's cool. I've served it right away in a pinch, and it was good, but chilled is always superior!</i>

# Notes:

01 - Don't overmix your chicken salad! It can make the chicken stringy and the pineapple mushy.
02 - Always taste your dressing before adding it to the main ingredients – it's easier to adjust then.
03 - Chilling time is your friend; it lets the flavors become a harmonious whole, trust me on this.
04 - For a fun presentation, serve this Hawaiian Chicken Salad Gluten-Free in hollowed-out pineapple halves!

# Equipment Needed:

01 - Large mixing bowl
02 - whisk
03 - cutting board
04 - sharp knife
05 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 350
Total Fat: 25g
Total Carbohydrate: 15g
Protein: 25g

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