Aloha Chicken Salad Recipe

Escape to paradise with this vibrant Aloha Chicken Salad! Perfect for hot summer nights, this make-ahead recipe is equally stunning as a buffet centerpiece or an elegant lunch served in melon halves. The secret ingredient? Tangy chutney adds a surprising twist you'll love! This easy recipe is ready in under 30 minutes.

Prep Time 15 mins
Cook Time 20 mins
Calories 316.6 kcal
Protein 61g
Rating 5.0 (1 Reviews)
Aloha Chicken Salad

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Aloha Chicken Salad

  • Boneless Skinless Chicken Breast Halves
  • 1/2 cup sour cream
  • 1/4 cup mango chutney (or chutney of your choice)
  • Curry Powder
  • Ground Ginger
  • 1 cup chopped celery
  • 1/2 cup shredded coconut
  • Fresh salad greens (your choice)
  • Cantaloupe

How to Make Aloha Chicken Salad

  1. In a small bowl, whisk together 1/2 cup sour cream, 1/4 cup mango chutney (or chutney of your choice), 1 teaspoon curry powder, and 1 teaspoon grated fresh ginger until thoroughly combined.
  2. In a large bowl, combine 2 cups cooked chicken (diced), 1 cup chopped celery, and 1/2 cup shredded coconut. Add the sour cream mixture and gently toss to coat. Cover and refrigerate for at least 30 minutes to allow flavors to meld (or up to 24 hours).
  3. To serve, arrange fresh salad greens on a platter or individual plates. Top with the chilled chicken salad. Garnish with cantaloupe balls or slices for a refreshing touch.

Chef's Tip for Extra Flavor

Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

32g

Fat

49g

Carbs

4g