I’ve created a fresh and vibrant Hawaiian Chicken Salad that fits perfectly into a gluten-free and Whole Health Flexi-Plan lifestyle. This salad features juicy grilled chicken, sweet pineapple, crisp veggies, and a tangy dressing—all in one nourishing bowl.

Why I’ll Love This Recipe

I love this salad because it delivers a bright, balanced mix of flavors and textures—savory chicken, tropical fruit, crunchy veggies, and a light, zesty dressing. It’s gluten-free, adaptable to various dietary needs, and comes together in no time. It’s perfect for a wholesome lunch, meal prep, or a light weeknight dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breast or thigh, grilled and sliced
fresh pineapple chunks (or canned in juice, drained)
mixed greens (spring mix or romaine)
red bell pepper, diced
cucumber, sliced or cubed
cherry tomatoes, halved
red onion, thinly sliced
avocado, diced
cilantro or green onions, chopped
olive oil
lime juice
honey or maple syrup (or sugar-free sweetener)
Dijon mustard
garlic powder
salt and black pepper

directions

Grill or cook the chicken:
I season chicken with salt, pepper, garlic powder, and a splash of lime juice. I grill or pan-sear it until cooked through (about 6–7 minutes per side), then let it rest before slicing.
Prepare the dressing:
In a jar or bowl, I whisk together olive oil, lime juice, honey (or sweetener), Dijon mustard, salt, and pepper until smooth and emulsified.
Assemble the salad base:
I layer mixed greens on a serving platter or in a bowl. I add pineapple, bell pepper, cucumber, tomatoes, onion, and avocado on top.
Add the chicken and dressing:
I place sliced chicken over the salad, drizzle generously with dressing, and sprinkle cilantro or green onions.
Toss and serve:
I gently toss everything just before serving to coat all ingredients evenly with dressing and enjoy while it’s fresh and crisp.

Servings and timing

Servings: 4 salads
Prep time: ~10 minutes (plus chicken cooking time)
Cook time: ~12–14 minutes
Total time: Around 25 minutes

Variations

I swap pineapple for mango or strawberries when in season.
I use grilled shrimp or tofu instead of chicken.
I add chopped macadamia nuts or sliced almonds for crunch.
I use a creamy avocado-lime dressing for more indulgence.
I mix in quinoa or brown rice for a grain bowl version.

storage/reheating

Refrigeration: I store components separately—chicken, dressing, and salad fixings—for up to 2 days.
Reheating: I reheat sliced chicken gently in the microwave or oven before topping the salad.
Serving: I store the salad greens undressed and add dressing just before eating to keep everything crisp.

FAQs

Is this recipe truly gluten-free?

Yes—I use naturally gluten-free ingredients. I double-check processed items like Dijon mustard to ensure they’re certified gluten-free.

Can I meal prep this salad?

Absolutely! I pack chicken, dressing, and salad components separately and assemble them fresh before eating.

What’s the best way to grill the chicken?

I preheat the grill or skillet, cook chicken 6–7 minutes per side, and let it rest outside the heat for 5 minutes before slicing to keep it juicy.

Can I use canned chicken?

Yes—I drain and rinse canned chicken, warm it lightly if preferred, and toss into the salad.

How do I store leftovers?

I refrigerate leftovers with dressing separately, and store salad greens without dressing. When ready, I reheat chicken, assemble, and dress just before eating.

Conclusion

I adore this Hawaiian Chicken Salad because it balances tropical sweetness, lean protein, crunch, and fresh flavor in a simple, gluten-free meal. It suits meal prep, fits the Whole Health Flexi-Plan, and is endlessly adaptable. Every time I make it, I’m reminded how satisfying and delicious wholesome eating can be.