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Gluten-Free Hawaiian Chicken Salad

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Ingredients

Scale
  • 2 cups cooked chicken breast, diced (use rotisserie chicken for convenience)
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 ripe avocado, diced
  • 1 ripe mango, peeled and diced
  • 1/2 cup diced cucumber
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup diced red onion (optional)
  • 1/4 cup chopped fresh cilantro (optional, for garnish)

For the Dressing:

  • 1/2 cup mayonnaise (ensure gluten-free)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  • Prepare the Ingredients:
    • If you haven’t already, cook and dice the chicken breast. Peel and dice the avocado and mango, and dice the cucumber. Halve the cherry tomatoes and drain the pineapple chunks.
  • Make the Dressing:
    • In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
  • Combine Salad Ingredients:
    • In a large bowl, gently combine the diced chicken, pineapple chunks, avocado, mango, cucumber, cherry tomatoes, and red onion if using.
  • Add Dressing:
    • Pour the dressing over the chicken mixture and gently toss until everything is evenly coated.
  • Garnish and Serve:
    • Garnish with chopped fresh cilantro if desired. Serve immediately or chill in the refrigerator for about 30 minutes to allow the flavors to meld.

Nutrition

Find it online: https://succulentrecipes.com/gluten-free-hawaiian-chicken-salad/