Hawaiian Chicken Salad
Looking for a flavorful and kidney-friendly meal option? This Hawaiian Chicken Salad combines tender chicken, sweet pineapple, and crunchy almonds in a creamy, low-sodium dressing that’s perfect for those managing Chronic Kidney Disease (CKD). Whether served as a sandwich or on its own, this refreshing recipe is a delicious and nutritious way to support your kidney health!
As a Registered Dietitian specializing in chronic kidney disease (CKD), I understand the importance of balancing flavor and nutrition in every meal. My goal is to provide kidney-friendly recipes that make it easier for individuals with CKD to enjoy tasty, healthy meals without compromising their health. With years of experience guiding patients on dietary changes, I aim to support individuals in managing their condition through simple, effective nutrition strategies.
This Chicken Hawaiian Salad is thoughtfully designed to align with CKD dietary needs by using lean chicken breast for high-quality protein and low-sodium, kidney-friendly ingredients like olive oil mayonnaise and garlic powder. The inclusion of crushed pineapple and almonds adds flavor and texture without overwhelming potassium or phosphorus levels, making it a safe and enjoyable choice for those managing their kidney health.
I love making healthy kidney friendly chicken recipes, and it's great to serve this with a kidney friendly salad like our Cherry Fluff Salad or Pineapple Salad.
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Ingredients
This Hawaiian Salad Chicken brings together simple, wholesome ingredients like tender chicken, sweet pineapple, and crunchy almonds to create a perfect balance of flavors and textures. Each ingredient is carefully chosen to be both delicious and kidney-friendly, ensuring a satisfying meal you’ll love!
- Chicken breast: A lean source of high-quality protein that helps support muscle maintenance without excessive phosphorus or potassium.
- Celery: Adds a refreshing crunch and mild flavor while being low in sodium and potassium.
- Crushed pineapple: Provides natural sweetness and a tropical flavor while being lower in potassium compared to other fruits.
- Olive oil mayonnaise: A kidney-friendly alternative to traditional mayo, offering healthy fats with reduced sodium.
- Pepper: Enhances the dish's flavor without the need for added salt, helping to maintain lower sodium levels.
- Garlic powder: Adds depth of flavor while being a low-sodium seasoning option for kidney health.
- Sliced almonds: Contribute a nutty crunch and healthy fats, adding texture and nutrients in moderation.
- White or wheat bread: Acts as a neutral base for the salad, with white bread often being lower in potassium and phosphorus for CKD diets.
See recipe card for quantities.
How To Make Hawaiian Chicken Salad Mix
With all your ingredients ready, it’s time to bring this flavorful Hawaiian Chicken Salad to life. Follow these simple steps to create a delicious, kidney-friendly dish in no time!
1. Put a medium saucepan on the stove, and turn on to medium-high. Add chicken and cook until no longer pink in the middle on the stovetop. Drain excess fat and fluid. Dice into smaller pieces.
2. Add chicken, celery, pineapple, mayonnaise, pepper, garlic powder, and almonds to the bowl. Mix together well.
Hint: Cook the chicken thoroughly and dice it into smaller pieces while warm for easier blending with the other ingredients.
Substitutions
For even greater flexibility, consider these substitutions to suit specific dietary requirements or ingredient availability:
- Sunflower seeds: Use sunflower seeds instead of almonds for those with nut allergies, maintaining the crunch without compromising kidney health.
- Lettuce wraps: Serve the chicken salad in large lettuce leaves instead of bread for a low-carb, potassium-conscious option.
Variations
This recipe can be easily adapted to suit different preferences and dietary needs while staying kidney-friendly. Here are three variations to try:
- Tropical Twist: Add a tablespoon of shredded coconut for extra sweetness and a tropical vibe.
- Vegetarian Option: Swap the chicken for firm tofu cubes and increase the almonds for a plant-based protein boost.
- Herb-Infused Flavor: Mix in a teaspoon of fresh chopped parsley or dill for a refreshing herbal touch.
Storage
To keep your Hawaiian Chicken Salad fresh and CKD-friendly, follow these storage tips:
- Refrigeration: Store the salad in an airtight container in the refrigerator for up to 3 days. This helps preserve its flavors and ensures food safety.
- Bread Separately: If making sandwiches, store the salad and bread separately to prevent sogginess. Assemble the sandwiches just before serving.
- Freezing Not Recommended: Avoid freezing this salad, as the mayonnaise and pineapple can change texture and compromise the dish’s taste and quality.
By properly storing your chicken salad, you can enjoy this kidney-friendly dish whenever you’re ready!
Top Tip
- Toast the sliced almonds lightly before mixing them in for added flavor and a satisfying crunch.
FAQ
Yes, but ensure the rotisserie chicken is unseasoned or low-sodium to keep the recipe CKD-friendly.
Skip the bread and serve the salad in lettuce wraps or on a bed of romaine lettuce for a satisfying low-carb meal.
Absolutely! Low-potassium vegetables like diced bell peppers or shredded carrots are excellent additions for extra crunch and nutrition.
Salad Dishes To Serve With Hawaiian Salad Chicken
Looking for other recipes like this? Try these:
Pairing For A Kidney Friendly Meal
These are my favorite dishes to serve with Hawaiian Salad Chicken:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Hawaiian Chicken Salad Recipe With Pineapple
Equipment
- 1 Skillet
Ingredients
- 1 pound chicken breast raw, cubed
- ½ cup celery diced
- ¼ cup crushed pineapple drained and squeeze out excess juice
- ⅓ cup olive oil mayonnaise
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 2 tablespoon almonds sliced
- 4 slices white bread
Instructions
- Put a medium saucepan on the stove, and turn on to medium-high. Add chicken and cook until no longer pink in the middle on the stovetop. Drain excess fat and fluid. Dice into smaller pieces.1 pound chicken breast
- Add chicken, celery, pineapple, mayonnaise, pepper, garlic powder, and almonds to the bowl. Mix together well.½ cup celery, ¼ cup crushed pineapple, ⅓ cup olive oil mayonnaise, ½ teaspoon pepper, 2 tablespoon almonds, ½ teaspoon garlic powder
- 3. Serve on bread, folding bread in half for a sandwich.4 slices white bread
