This isn’t your grandma’s chicken salad! Try a fresh, tropical Aloha Chicken Salad—sweet and savory flavors are perfect on a buttery croissant, soft wrap, or served on its own.
Hello Dessert Now, Dinner Later readers—I’m Lu from Leesh & Lu’s Recipe Box, guest posting while Amber takes a break to welcome her baby. My sister Leesh and I love sharing dependable, family-tested recipes, and today I’m excited to share one of our favorite summer salads: Aloha Chicken Salad.
Aloha Chicken Salad combines grilled or shredded chicken with crunchy celery, juicy fresh pineapple, and mandarin oranges for bright sweetness. Shredded coconut, toasted pecans, and green onions add texture and flavor. The salad is lightly dressed in a creamy mixture of mayonnaise, a touch of chicken base or bouillon, nutmeg, and mandarin orange juice for a subtle citrus note that ties everything together.
This salad is versatile—you can serve it as a side or a main. For a sandwich-style meal, tuck it into a soft wrap, a store-bought croissant, or pita. For picnics and barbecues, serve it chilled in a bowl; it holds up well without bread. The dressing is intentionally light, but you can increase it if you prefer a creamier result. Enjoy!
Aloha Chicken Salad
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Ingredients
Chicken:
- ¼ cup canola oil
- 3 Tbsp lemon juice
- 1 Tbsp soy sauce
- 1 clove garlic or ¼ tsp granulated garlic
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2 chicken breasts
- 4 cups fresh pineapple, diced
- ¾ cup celery, chopped
- ½ cup shredded coconut, sweetened or unsweetened
- ¾ cup pecans, toasted (optional)
- 2 green onions, chopped (white and green parts)
- 1 small can mandarin oranges, drained (juice reserved)
Dressing:
- ½ cup mayonnaise
- 1 tsp chicken base, or 1 chicken bouillon cube
- ¼ tsp ground nutmeg
- 2 Tbsp mandarin orange juice
Instructions
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Combine the canola oil, lemon juice, soy sauce, garlic (or granulated garlic), salt, and pepper in a bag or shallow container. Add chicken breasts and turn to coat. Marinate 4–12 hours, then grill until cooked through. Dice the chicken and place in a large mixing bowl. Alternatively, use about 3 cups shredded cooked chicken if you prefer not to grill.
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Add the diced fresh pineapple, chopped celery, shredded coconut, toasted pecans (if using), and chopped green onions to the bowl with the chicken. Reserve the mandarin oranges to add last so they remain intact.
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In a small bowl, whisk the mayonnaise with the chicken base or dissolved bouillon until smooth. Stir in the ground nutmeg and 2 tablespoons of mandarin orange juice. Pour the dressing over the chicken mixture and toss gently to coat. Fold in the drained mandarin oranges carefully so they don’t break apart.
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Serve chilled as a salad or spoon into croissants, soft wraps, or pita pockets for sandwiches.
Notes
- If you prefer, substitute shredded chicken; skip the marinade ingredients in that case.
- This recipe yields a lightly dressed salad. For a creamier texture, increase the dressing by 50%–100% to taste.
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Adapted from a recipe given to me (Lu) by my sister-in-law Jayna M., who got it from a friend.
If you like this recipe, you might also like these from Leesh & Lu’s Recipe Box:
Chicken Caesar Sammies
Spicy Hawaiian Pizza
Lemon Chocolate Chip Cookies
