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Hawaiian Chicken Salad: Gluten-Free & Whole Health Flexi-Plan

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A fresh and vibrant Hawaiian chicken salad that’s gluten-free and ideal for the Whole Health Flexi-Plan. Juicy chicken, sweet pineapple, crisp veggies, and a tangy yogurt-based dressing come together in a satisfying, healthy meal.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings (main) or 6 servings (side)
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Hawaiian
  • Diet: Gluten Free

Ingredients

  • 2 cups cooked chicken breast or thigh, diced or shredded
  • 1 cup fresh pineapple chunks (or canned in juice, drained)
  • 1 red bell pepper, diced
  • 1/2 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 2 scallions or green onions, sliced
  • 1/4 cup cilantro or parsley, chopped
  • 1 avocado, diced (optional)
  • 1/3 cup plain Greek yogurt or dairy-free yogurt
  • 2 tbsp lime juice and 1 tsp lime zest
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the cooked chicken, pineapple, bell pepper, cucumber, red onion, scallions, cilantro, and avocado if using.
  2. In a small bowl, whisk together the Greek yogurt, lime juice and zest, honey or maple syrup, Dijon mustard, olive oil, salt, and pepper until smooth.
  3. Pour the dressing over the salad mixture and toss gently to coat all ingredients without bruising the avocado.
  4. Taste and adjust seasoning, adding more lime juice or salt if needed for brightness.
  5. Serve the salad chilled or at room temperature as desired.

Notes

  • Substitute chickpeas or white beans for chicken to make it vegetarian.
  • Use mango or mandarin oranges instead of pineapple for variation.
  • Add chopped macadamia nuts or sliced almonds for crunch.
  • Include diced jalapeño or red pepper flakes for a spicy kick.
  • Store dressing separately if making ahead to keep salad crisp.

Nutrition