If you’re in the mood for something sunny, fresh, and inviting, Gluten-Free Hawaiian Chicken Salad is about to become your new favorite go-to. This flavor-packed dish marries tender chicken with sweet pineapple, juicy grapes, toasted nuts, and a creamy dressing with just the right tropical zing. It’s light but satisfying, making it perfect for lunch, meal prep, or backyard get-togethers. Whether tucked inside lettuce leaves or served with crunchy gluten-free crackers, this salad is guaranteed to deliver sunny smiles with every bite.
Ingredients You’ll Need
This recipe keeps things simple, yet every ingredient plays a starring role. You’ll love how each one adds its own special touch—whether it’s crunch, color, or that irresistible hit of sweetness!
- Chicken breast: Use either shredded or cubed cooked chicken breast for a hearty, protein-filled base that soaks up all the bright flavors.
- Pineapple chunks: Fresh or well-drained canned pineapple adds juicy sweetness and pairs perfectly with the savory chicken.
- Red grapes: Halved for easy eating, these bring bursts of color and extra fruitiness in every forkful.
- Celery: Diced celery gives a cool crunch that balances out the other creamy and sweet textures in the salad.
- Red onion: Finely diced red onion provides just the right amount of savory bite and vibrant color.
- Toasted sliced almonds or macadamia nuts: A quick toast in the oven or pan adds depth and an addictive crunch—don’t skip this step!
- Gluten-free mayonnaise: The creamy base that keeps the dressing rich and completely safe for gluten-free friends.
- Plain Greek yogurt: Adds a tangy, protein-packed creaminess—swap for more mayo if you’d like a dairy-free option.
- Honey: Just a drizzle is enough to tie all the tropical flavors together and soften the tangy dressing.
- Lime juice: Fresh lime juice brightens the salad and balances all the sweet note with a little zip.
- Salt: A pinch enhances every component (and helps those sweet fruits really pop).
- Black pepper: A grind or two for a subtle background heat that won’t overpower the dish.
- Fresh cilantro or parsley: Chopped herbs bring a final flourish of color and plenty of garden-fresh flavor.
How to Make Gluten-Free Hawaiian Chicken Salad
Step 1: Combine the Salad Base
In a large mixing bowl, add your shredded or cubed chicken, pineapple chunks, halved grapes, diced celery, finely diced red onion, and toasted sliced almonds or macadamia nuts. Gently toss them together, being careful not to crush the fruit. At this stage, you’ll see the glorious blend of colors and textures that make Gluten-Free Hawaiian Chicken Salad so inviting!
Step 2: Whisk Together the Creamy Dressing
In a separate smaller bowl, whisk together the gluten-free mayonnaise, plain Greek yogurt, honey, fresh lime juice, salt, and black pepper. Whisk until everything is smooth and fully blended—the honey and yogurt will lighten the mayo for a dreamy, tangy-sweet finish.
Step 3: Dress and Toss
Pour the dressing over the chicken and fruit mixture. Use a spatula or big spoon to gently toss everything together, making sure every bite is glossy and coated. Take your time—this is how the flavors really start to meld!
Step 4: Fresh Herb Finish
Gently fold in the chopped fresh cilantro or parsley for that signature pop of color and a herby lift. This little touch makes the dish taste so much brighter and fresher.
Step 5: Chill and Let the Flavors Mingle
Cover and refrigerate the salad for at least 30 minutes before serving. This resting period allows all those tropical flavors to mingle and deepen, resulting in the best Gluten-Free Hawaiian Chicken Salad every time.
How to Serve Gluten-Free Hawaiian Chicken Salad
Garnishes
Dress up your serving platter with extra cilantro or parsley, a few reserved pineapple chunks, or additional toasted nuts sprinkled right on top. If you love a touch of heat, a few slices of fresh chili or a dusting of cracked black pepper also work beautifully.
Side Dishes
This salad is super versatile! It pairs perfectly with crunchy gluten-free crackers, fluffy white rice, or tucked into crisp lettuce cups for a lighter meal. For a heartier experience, serve it as a sandwich filling on toasted gluten-free rolls or bread. A side of sweet potato chips or a simple citrus-dressed salad complements the tropical notes wonderfully.
Creative Ways to Present
For a festive twist, spoon your Gluten-Free Hawaiian Chicken Salad into halved pineapple shells for a tiki party vibe. You can also make mini salad boats with romaine leaves or pack it into colorful glass jars for on-the-go lunches or picnics. These little touches make any occasion feel extra special.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, simply transfer any leftovers to an airtight container and refrigerate. The flavors continue to develop even after a day, so it still tastes amazing for up to three days. Be sure to give the salad a gentle stir before serving again.
Freezing
While it’s best enjoyed fresh, you can technically freeze Gluten-Free Hawaiian Chicken Salad in a pinch. However, the creamy dressing may separate and the fruit may turn a bit mushy upon thawing. If you do need to freeze, use a freezer-safe container and consume within one month, mixing well after thawing.
Reheating
This salad is designed to be eaten cold or at room temperature, so no reheating is needed. If it’s been chilled for a while, take it out about 10-15 minutes before serving to take the chill off and let the flavors shine.
FAQs
Can I make Gluten-Free Hawaiian Chicken Salad dairy-free?
Absolutely! Just swap out the Greek yogurt for extra gluten-free mayonnaise, and you’ll have a creamy, tangy dressing without any dairy involved. The salad remains just as luscious and flavorful.
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a wonderful shortcut—just be sure it’s labeled gluten-free if you are sensitive. Shred or cube the meat and proceed as directed for a super-quick meal.
How do I toast the almonds or macadamia nuts?
Simply spread them in a dry skillet over medium heat, stirring often, until golden and fragrant—usually about 3-5 minutes. Let them cool before tossing into the salad for best crunch and flavor.
Do I have to use both grapes and pineapple?
You can absolutely tailor the fruit mix to your taste! Just pineapple or just grapes works too, but using both gives Gluten-Free Hawaiian Chicken Salad its signature tropical vibe.
Is this recipe suitable for meal prep?
Definitely. It stores very well in the fridge, and actually tastes even better after a night for the flavors to meld. Portion into individual containers for grab-and-go lunches all week.
Final Thoughts
This Gluten-Free Hawaiian Chicken Salad is pure sunshine in a bowl, and it’s so easy to make that you’ll want to whip it up all year long. Give it a try and let those lush, tropical flavors transport you—you just might discover your new staple for picnics, potlucks, or quick weekday lunches!
Print
Gluten-Free Hawaiian Chicken Salad Recipe
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Gluten-Free Hawaiian Chicken Salad is a delightful fusion of flavors, combining tender chicken with sweet pineapple, juicy grapes, and crunchy nuts, all tossed in a creamy dressing. Perfect for a light and refreshing meal.
Ingredients
Salad:
- 3 cups cooked chicken breast, shredded or cubed
- 1 cup pineapple chunks, fresh or canned (drained)
- 1/2 cup red grapes, halved
- 1/2 cup celery, diced
- 1/4 cup red onion, finely diced
- 1/4 cup toasted sliced almonds or macadamia nuts
Dressing:
- 1/2 cup gluten-free mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon honey
- juice of 1 lime
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro or parsley
Instructions
- Combine Salad Ingredients: In a large bowl, mix chicken, pineapple, grapes, celery, red onion, and nuts.
- Prepare Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, honey, lime juice, salt, and pepper until smooth.
- Combine and Chill: Pour the dressing over the salad mixture and toss gently. Add cilantro or parsley. Chill for at least 30 minutes to blend flavors.
- Serve: Enjoy on lettuce leaves, with gluten-free crackers, or as a sandwich on gluten-free bread.
Notes
- You can make this dairy-free by omitting the Greek yogurt and using only mayonnaise.
- Toasting the nuts adds extra crunch and flavor.
- This salad is perfect for meal prep and will keep in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad, Main Course
- Method: No-Cook
- Cuisine: Hawaiian, American Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 9 g
- Sodium: 260 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 55 mg
