Hawaiian-Style Chicken Salad

July 8, 2018
Hawaiian-Style Chicken Salad with papaya, red pepper, apples, and chicken.

Hawaiian-Style Chicken Salad

Course Main Dish
Cuisine Hawaiian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6


  • 3 or 4 Hawaiian Papayas
  • 6 chicken breasts, boneless, skinless
  • 1 teaspoon seasoned salt
  • Freshly ground black pepper to taste
  • 1/3 red pepper, chopped
  • 2 scallions, sliced thinly
  • 2 green apples or pears, chopped
  • 3 tablespoons cilantro, chopped
  • 1/4 teaspoon ground curry
  • 1/2 cup mayonnaise
  • (3) 6 oz Pina Colada yogurt
  • 2 tablespoons sesame seeds
  • 6 Butter leaf lettuce leaves


  • Preheat oven to 350°. Wash the chicken well and pat dry. Season both sides of the chicken with seasoned salt & pepper. Bake for 35 minutes or until cooked through, remove from oven, and cool. Cut the chicken into cubes.
  • Place the chopped red pepper in a small bowl and microwave about 40 seconds until soft. Drain any accumulated juices from the red peppers. Combine the chicken cubes, scallions, apples, red pepper, cilantro, and curry in a mixing bowl and stir well.
  • Mix the mayonnaise and yogurt together to make the dressing. Pour the dressing over the chicken salad and mix well.
  • Cut the papayas lengthwise and take out the seeds. Place a lettuce leaf on each plate and set a papaya on top. Spoon the chicken salad into each papaya. Sprinkle with sesame seeds and serve. Great for lunch or light dinner.


Copyright 2018        Colleen Topper         All Rights Reserved