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Aloha Chicken Salad

Servings 8 servings



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


  • 1/2 cup mayonnaise
  • 1 tsp chicken base or 1 chicken bouillon cube
  • 1/4 tsp nutmeg
  • 2 Tbsp mandarin orange juice


  • Combine oil, lemon juice, soy sauce, garlic, salt, and pepper in a bag or shallow container. Add chicken and turn to coat. Let marinade for 4 to 12 hours. Grill on BBQ until chicken is cooked through. Dice the chicken and add it to a large mixing bowl. If you prefer not to grill the chicken, just shred 3 cups of chicken.
  • Add the pineapple, celery, coconut, pecans, and green onion to the mixing bowl with the chicken. Save the oranges to toss in later, since they are more delicate.
  • In a separate small bowl, combine the mayonnaise and chicken base/bouillon; stir until smooth/no lumps. Add in the nutmeg and orange juice. Pour dressing over the salad and toss to coat. Then gently fold in the mandarin oranges so they don't break up too much.
  • Serve as is or in a buttery croissant, a homemade wrap, or pita bread.


*If you don't want to use grilled chicken, you can substitute shredded chicken.
**If you use shredded chicken, you can skip the first 6 ingredients, which are part of the marinade.
***This salad is lightly dressed. If you like a creamier salad, you may want to double or 1½ times the dressing recipe.
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