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Refreshing Avocado Chicken Salad Bowl – Tropical Dinner Inspiration

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A fresh and gluten-free Hawaiian Chicken Salad made with juicy pineapple, crunchy veggies, and a creamy yogurt-lime dressing. Perfect for meal prep or summer lunches.

Ingredients

Scale

  • 3 cups cooked chicken breast, shredded

  • 1 ½ cups fresh pineapple, diced

  • 1 cup red cabbage, finely sliced

  • ½ cup carrots, julienned or shredded

  • ½ cup celery, thinly sliced

  • ½ cup red bell pepper, diced

  • 2 green onions, sliced

  • ⅓ cup macadamia nuts, toasted and chopped

  • 2 tbsp unsweetened coconut flakes (optional)

Dressing:

  • ½ cup plain Greek yogurt (or coconut yogurt)

  • 1 tbsp fresh lime juice

  • 1 tsp honey or maple syrup

  • 1 tsp Dijon mustard

  • Salt & pepper to taste

Instructions

  • Prepare chicken by shredding or dicing into bite-sized pieces.

  • Chop all vegetables and pineapple into uniform sizes.

  • Toast macadamia nuts in a dry pan until golden, then chop.

  • In a small bowl, whisk together all dressing ingredients.

  • Combine chicken, veggies, pineapple, and coconut flakes in a large bowl.

  • Add dressing and toss gently to coat.

  • Top with toasted nuts just before serving.

  • Serve immediately or chill for 30 minutes for enhanced flavor.

Notes

  • Store in an airtight container for up to 4 days.

  • Omit nuts for allergy-friendly version.

  • Swap yogurt for dairy-free to keep vegan.

  • Delicious in lettuce wraps or over greens.

Find it online: https://dryrecipes.com/refreshing-avocado-chicken-salad-bowl-tropical-dinner-inspiration/