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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!
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.
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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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!
Aloha chicken salad
- 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)
- 1/2 cup mayonnaise
- 1 teaspoon of chicken base or 1 cube of chicken stock
- 1/4 teaspoon nutmeg
- 2 tablespoons of tangerine juice
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.
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.
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.
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
Hawaiian spicy pizza
Chocolate Chip Lemon Cookies
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