Aloha chicken salad

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This is not your grandmother's chicken salad! Try this refreshing new Aloha Chicken Salad filled with sweet and savory tropical flavors in a buttery croissant or homemade wrap!

This is not your grandmother's chicken salad! Try this refreshing new Aloha Chicken Salad filled with sweet and savory tropical flavors in a buttery croissant or homemade wrap!

Leesh and Lu Recipe Box

Hello dessert, Dinner Later fans, I'm Lu from Leesh & Lu’s Recipe Box. I'm here inviting Amber while she takes a break to have her baby! My sister, Leesh, and I love sharing our favorite and proven recipes.

This is not your grandmother's chicken salad! Try this refreshing new Aloha Chicken Salad filled with sweet and savory tropical flavors in a buttery croissant or homemade wrap!

Today I am sharing one of our favorite summer salads. Aloha Chicken Salad! It is as delicious as the title sounds. The base of the salad is a delicious grilled chicken (or shredded if you prefer), then add a little celery for a good crisp and a little fresh pineapple and tangerines for a juicy flavor. There is also grated coconut, green onion, and some roasted nuts. Mmmm, mmm! Stir lightly with a nutmeg and orange dressing that gives it the perfect flavor and creaminess!

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This is not your grandmother's chicken salad! Try this refreshing new Aloha Chicken Salad filled with sweet and savory tropical flavors in a buttery croissant or homemade wrap!

I love this salad that is served as a garnish or as a main dish! When we have it as our main dish, we like to serve it on soft-wrap bread, but you can also serve it on a store-bought croissant or pita bread. Or if you're just looking for a takeaway salad on a barbecue this summer, it works for that, too, you don't need the bread. I love that it can be so versatile! Enjoy!

This is not your grandmother's chicken salad! Try this refreshing new Aloha Chicken Salad filled with sweet and savory tropical flavors in a buttery croissant or homemade wrap!

Aloha chicken salad

Chicken:

  • 1/4 cup canola oil
  • 3 tablespoons of lemon juice
  • 1 tablespoon soy sauce
  • 1 garlic clove or 1/4 teaspoon granulated garlic
  • 1/4 teaspoon of salt
  • 1/4 teaspoon ground black pepper
  • 2 chicken breasts
  • 4 cups fresh pineapple, diced
  • 3/4 cup chopped celery
  • 1/2 cup coconut, grated, sweetened or unsweetened
  • 3/4 cup toasted walnuts, optional
  • 2 chopped green onions (white and green parts)
  • 1 small can of mandarin oranges, drained (reserved juice)

Bandage:

  • 1/2 cup mayonnaise
  • 1 teaspoon of chicken base or 1 cube of chicken stock
  • 1/4 teaspoon nutmeg
  • 2 tablespoons of tangerine juice
  1. Combine oil, lemon juice, soy sauce, garlic, salt, and pepper in a shallow bag or container. Add chicken and rotate to coat. Let marinate for 4 to 12 hours. Grill until chicken is cooked through. Dice the chicken and add it to a large mixing bowl. If you prefer not to grill the chicken, simply shred 3 cups of chicken.

  2. Add the pineapple, celery, coconut, walnuts, and green onion to the bowl with the chicken. Save the oranges for later disposal, as they are more delicate.

  3. In a separate small bowl, combine mayonnaise and chicken / broth base; stir until smooth / lump-free. Add the nutmeg and orange juice. Pour dressing over salad and stir to coat. Then gently fold the tangerines so they don't break too much.

  4. Serve as is or in a buttery croissant, homemade wrap, or pita bread.

Adapted from a recipe my sister-in-law Jayna M. gave me, given to me by a friend.

If you like this recipe, you might also like these from the Leesh & Lu recipe box:

Chicken Caesar Sammies

Chicken Caesar Sammies

Hawaiian spicy pizza

Hawaiian spicy pizza

Chocolate Chip Lemon Cookies

Cookies with pieces of chocolate and lemon

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