Tropical Hawaiian Chicken Salad Recipe: A Refreshing Low-Carb Delight
This tropical Hawaiian Chicken Salad is a refreshing low-carb dish featuring shredded chicken and fresh pineapple. It's perfect for a healthy meal or side.
Ingredients
- 2 cups cooked and shredded chicken breast
- 1 cup fresh pineapple diced into small chunks
- ½ cup red bell pepper finely diced
- ¼ cup green onions scallions, chopped
- ¼ cup fresh cilantro chopped
- ½ cup plain Greek yogurt unsweetened
- 1 tablespoon apple cider vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- ¼ cup macadamia nuts chopped (optional)
- Crisp lettuce leaves for serving
Instructions
- In a large mixing bowl, combine the shredded chicken, diced pineapple, red bell pepper, chopped green onions, and fresh cilantro.
- In a separate bowl, whisk together the Greek yogurt, apple cider vinegar, lime juice, garlic powder, salt, and black pepper until smooth.
- Drizzle the dressing over the chicken mixture and gently fold until evenly coated.
- If using, fold in the chopped macadamia nuts for added crunch.
- Cover the salad and refrigerate for at least 30 minutes to blend flavors.
- To serve, arrange portions of the salad on a bed of crisp lettuce leaves.
Notes
Chill the salad for at least 30 minutes to enhance the flavors.