Description
This Gluten-Free Hawaiian Chicken Salad brings a refreshing tropical breeze to your kitchen while fueling your body with high-quality nutrients. A perfect balance of lean protein, healthy fats, and enzyme-rich fruit, the salad features fresh pineapple and crunchy celery for a delicious and satisfying meal.
Ingredients
3 cups Organic Chicken Breast (cooked and shredded)
1.5 cups Fresh Pineapple (diced)
1 cup Celery (finely chopped)
1/4 cup Red Onion (minced)
1/2 cup Macadamia Nuts (chopped)
1/2 cup Avocado Oil Mayonnaise
1 tablespoon Raw Honey or Monk Fruit Liquid
2 tablespoons Fresh Lime Juice
Sea Salt and Black Pepper (to taste)
Instructions
- Prepare the Chicken: Bake or poach organic chicken breasts until they reach an internal temperature of 165°F. Once cooled, shred or dice the meat into bite-sized pieces
- Chop the Produce: Finely dice the fresh pineapple, celery, and red onion, keeping the pieces uniform in size
- Whisk the Dressing: In a small glass bowl, combine the avocado oil mayonnaise, lime juice, and raw honey. Whisk until smooth and creamy
- Combine Ingredients: In a large mixing bowl, toss the shredded chicken with pineapple, celery, red onion, and macadamia nuts. Pour the dressing over and stir gently to coat
- Season and Chill: Add sea salt and black pepper to taste. Chill in the refrigerator for at least 30 minutes for best flavor
Notes
Dry pineapple pieces with a paper towel to prevent dressing from getting watery.
Add macadamia nuts right before serving for extra crunch.
If using leftover roasted chicken, remove skin to maintain healthy fat profile.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 9g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg