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Hawaiian Macadamia Chicken Salad


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Rate this recipe 4.5/5 (11 Votes)


  • 8 ounces crushed pineapple
  • 8 ounces Philadelphia Cream Cheese, softened (can use mayo)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cooked chicken breast, shredded
  • 1 cup cooked medium-grain* white rice, cooled
  • 1/4 cup green onion slices
  • 1/2 cup chopped Macadamia nuts
  • 1/4 cup jicama, peeled and diced
  • 8 ounces pineapple slices (rounds)
  • Note: It is important to use medium-grain white rice in this recipe - it is the only kind that remains soft when cold.


Preparation time 20mins
Adapted from


Step 1

Drain juice from crushed pineapple into a medium glass bowl; set aside the pineapple for later.

Add cream cheese, salt and pepper to the juice and mix with a whisk or fork until thoroughly blended.

Add chicken, rice, green onions, Macadamia nuts, jicama and the reserved crushed pineapple to the cream cheese mixture; stir gently until combined.

Refrigerate mixture for 2 hours or until well chilled.

To serve, line 4 salad plates with lettuce leaves if desired.

Place a pineapple round on top of each plate.

Mound chicken salad mixture onto center of pineapple round.


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