Hawaiian Chicken Salad

Hawaiian Chicken Salad

Makes 1 salad


  • 3 cups chopped romaine lettuce
  • 1/4 cup diced celery
  • 1/4 cup sliced and grilled white onion
  • 1/2 tbs chopped cashews
  • 50g sliced/cubed avocado
  • 60g cubed pineapple
  • 1/2 tbs unsweetened dried cranberries
  • 3 oz cooked and cubed chicken breast
  • 1/4 cup VOSKOS nonfat Greek Yogurt
  • 2 tbs BRAGG’s Hawaiian fat-free dressing


  1. Chop romaine and celery and place in a bowl.
  2. Cube cooked chicken.
  3. Slice white onion and saute in a pan until transparent. Add pineapple, cranberries, and chicken, one tbs of BRAGGS Hawaiian dressing, cover and let simmer for 2-3 minutes until heated through.
  4. Meanwhile stir together Greek Yogurt, one tbs BRAGGS Hawaiian dressing, sugar sweetener to taste, and a dash of cajun seasoning to make dressing. Add one tsp almond milk or water to dilute if needed.
  5. Transfer chicken mixture to salad bowl.
  6. Top with chopped cashews, coconut, avocado, and dressing.


  • Calories 365
  • Total Fat 14.5g
  • Cholesterol 52.5mg
  • Sodium 210.67mg
  • Total Carbohydrate 39.19g
  • Dietary Fiber 10.59g
  • Sugars 23.81g
  • Protein 28.23g

No comments yet.

Leave a Reply