Hawaiian Chicken Salad
This creamy chicken salad gets a tropical update with sweet pineapple and savory diced ham.
Ingredients
- 2 cups cooked chicken shredded or cubed, about 300g
- 1/2 cup cooked ham diced, about 85g
- 1/2 cup canned pineapple tidbits drained well, about 80g
- 1/3 cup mayonnaise 80ml
- 2 scallions thinly sliced
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper or to taste
Instructions
- Gather and prepare all your ingredients. Make sure the chicken is shredded or cubed into bite-sized pieces and the pineapple is drained thoroughly to avoid a watery salad.
- In a medium bowl, combine the cooked chicken, diced ham, drained pineapple, and sliced scallions.
- Add the mayonnaise to the bowl.
- Stir everything together until the ingredients are evenly coated in the mayonnaise.
- Season with salt and pepper. Taste and adjust the seasoning if needed.
- Serve immediately, or cover and chill for 30 minutes to allow the flavors to meld.
Notes
For the best flavor, let the chicken salad chill in the refrigerator for at least 30 minutes before serving.
This recipe requires cooked chicken. If you are cooking chicken for this recipe, ensure it reaches a safe internal temperature of 165°F (74°C).
Other optional additions include chopped celery for crunch, toasted macadamia nuts, or a little shredded coconut.