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Hawaiian Chicken Salad Recipe

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My mom signed me up for cooking classes when I was in seventh grade. I've been hooked ever since! I only used fresh ingredients in this salad, which combines a number of tropical flavors.—Bob Wedemeyer, Lynnwood, Washington
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10 servings

Ingredients

  • 5 cups cubed cooked chicken
  • 1 can (16 ounces) pineapple chunks, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup julienned green pepper
  • 1 cup green grapes
  • 1 cup seedless red grapes
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 cup salted cashews
  • 1/2 cup chopped celery
  • 1/2 cup chopped green onion
  • DRESSING:
  • 1/3 cup mayonnaise
  • 1/3 cup plain yogurt
  • 4 teaspoons apple juice
  • 1/4 to 1/2 teaspoon salt

Nutritional Facts

1 serving (1 each) equals 360 calories, 21 g fat (6 g saturated fat), 78 mg cholesterol, 317 mg sodium, 18 g carbohydrate, 2 g fiber, 26 g protein.

Directions

  1. In a large bowl, combine the first 10 ingredients. Combine the dressing ingredients; pour over salad and toss to coat. Cover and refrigerate for 4 hours or until ready to serve. Yield: 10 servings.
Originally published as Hawaiian Chicken Salad in Taste of Home August/September 2002, p47

Nutritional Facts

1 serving (1 each) equals 360 calories, 21 g fat (6 g saturated fat), 78 mg cholesterol, 317 mg sodium, 18 g carbohydrate, 2 g fiber, 26 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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