Hawaiian Chicken Chopped Salad with Wonton Chips is fresh, crunchy, and a little sweet from the pineapple.
This recipe uses cooked chicken breast, romaine lettuce, pineapple, red bell pepper, cucumber, red onion, green onions, and a sweet tangy vinaigrette made with pineapple juice, rice vinegar, lime juice, honey, soy sauce, garlic powder, ginger, and black pepper.
It’s a solid main dish salad when you want something lighter than a casserole or sandwich, but still filling enough for lunch or dinner. The chicken adds protein, the pineapple adds a bright sweet bite, and the wonton chips add the crunch that makes the salad feel more fun.
You’ll need common kitchen tools like a cutting board, sharp knife, mixing bowls, whisk, baking sheet, and pastry brush. Nothing fancy, just the usual items that help keep prep clean and organized.
This is also a nice recipe to make when you already have cooked chicken in the fridge. Add the chopped ingredients, mix the vinaigrette, and finish with the wonton chips right before serving.
Why You’ll Love This Hawaiian Chicken Chopped Salad with Wonton Chips
Ready in Under 30 Minutes
This salad takes 27 minutes from start to finish, so it works well for lunch or dinner when you want something fresh without a long prep time.
Made with Cooked Chicken
Cooked chicken breast keeps the recipe simple. It’s a good way to use leftover chicken or rotisserie chicken if that’s what you have on hand.
Sweet and Tangy Dressing
The vinaigrette uses pineapple juice, rice vinegar, lime juice, honey, soy sauce, garlic powder, ginger, and black pepper. It gives the salad a sweet, tangy taste without making it heavy.
Crunchy Wonton Chips
The baked wonton chips add texture and make the salad feel more complete. Add them right before serving so they stay crisp.
Main Dish Salad
With chicken, romaine, pineapple, cucumber, bell pepper, and onions, this works as a full meal instead of a small side salad.
Ingredient Substitutions
Chicken Breast
Use cooked turkey breast or cooked shrimp instead of chicken breast.
Romaine Lettuce
Use iceberg lettuce or green leaf lettuce if you don’t have romaine.
Pineapple
Use canned pineapple tidbits or fresh diced pineapple. Drain canned pineapple well before adding it to the salad.
Red Bell Pepper
Use orange or yellow bell pepper if that’s what you have.
Red Onion
Use sweet onion or skip the onion if you want a milder salad.
Rice Vinegar
Use apple cider vinegar or white wine vinegar in place of rice vinegar.
Honey
Use maple syrup in place of honey.
Low-Sodium Soy Sauce
Use coconut aminos if you want a soy-free option.
Wonton Wrappers
Use pita chips, tortilla strips, or crunchy chow mein noodles if you don’t have wonton wrappers.
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Hawaiian Chicken Chopped Salad with Wonton Chips
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Salad:
- 5 cups romaine lettuce finely chopped
- 2 cups cooked chicken breast diced
- 1 cup pineapple diced
- ¾ cup red bell pepper finely chopped
- ¼ cup red onion finely chopped
- 1 cup cucumbers finely chopped
- ¼ cup green onions sliced
For the Sweet Tangy Vinaigrette:
- 2 tablespoon pineapple juice
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 1 teaspoon low-sodium soy sauce
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground black pepper
For the Wonton Chips:
- 12 wonton wrappers
- 1 tablespoon olive oil
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 degrees F.
- Cut the wonton wrappers into triangles. Place the wonton triangles on a baking sheet in a single layer. Brush lightly with olive oil. Sprinkle with salt.
- Bake for 5 to 7 minutes, or until lightly golden and crisp. Remove from oven and let cool slightly.
- In a small bowl, whisk together pineapple juice, rice vinegar, lime juice, olive oil, honey, soy sauce, garlic powder, ginger, and black pepper until smooth
- Add the chopped romaine, chicken, pineapple, bell pepper, red onion, cucumber, and green onions to a large mixing bowl. Pour the sweet tangy vinaigrette over the salad. Toss gently until evenly coated.
Notes
Tips and Tricks
Keep the Wonton Chips Separate – Add the wonton chips right before serving. This keeps them crisp and keeps the dressing from softening them. Drain the Pineapple Well – Drain the pineapple before adding it to the salad. Too much extra juice can water down the vinaigrette. Chop Everything Small – Keep the lettuce, chicken, pineapple, peppers, onion, and cucumber chopped small. This makes each bite balanced. Use Cold Chicken – Cold cooked chicken works best in this salad. Warm chicken can soften the lettuce and change the texture. Mix the Dressing First – Whisk the vinaigrette before adding it to the salad so the honey, oil, juice, and seasonings blend well.Storing
Store the Salad – Place the salad in an airtight container in the refrigerator for up to 2 days. Store the Wonton Chips – Place the wonton chips in a sealed container at room temperature for up to 2 days. Store the Dressing Separately – For the best texture, store the vinaigrette in a small container in the refrigerator and add it right before serving.Nutrition
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