The recipe for this Yummy Hawaiian Chicken Salad has been passed around in my family and circle of friends for decades. Crunchy, sweet & light. The perfect addition to your barbecue spread.
I wish I could give proper credit to the person who first shared it with me. It was way back in what seems to be a different lifetime. We had recently settled into what turned out to be our lifelong home in a new neighborhood of very young families. We enjoyed many potluck gatherings, especially the backyard variety during the warm months. It was at one of those parties, that we were introduced to this salad. It was an instant hit.
The couple that brought it had just moved into the house up the street. He was in the military …the Navy, if my memory is correct. His wife was born and raised in Hawaii and this was one of her family’s recipes. That was it. The official name of that salad was cast in stone. I’ve updated it a bit along the way, but it has withstood the test of time.
It’s a good idea to get the dressing mixed up early.
- Combine all ingredients in a medium bowl or large measuring cup.
- Using a whisk, mix well to emulsify.
- Transfer to a glass cruet or jar.
- Place in refrigerator until ready to use.
- Before each use, shake well to blend ingredients.
- Will keep in the refrigerator for up to two weeks.
The longer it hangs out in the jar, the better the flavor. And you probably won’t use all of it at one time, especially if you prefer not to have too much dressing on your salad. It will keep for several weeks in your fridge …you may even decide to enjoy a repeat performance in a week or so.
Speaking of flavor. The original recipe called for the addition of Accent (MSG) which is basically a flavor enhancer. There are two opposing rules of thought on MSG and its possible negative impact on the human body. In my household, we are of the mindset that chemical additives should be avoided whenever possible. Sometimes there’s no getting around it but with this recipe, it’s simply not needed. I’ve modified the dressing in that way and I’m here to tell you …it is absolutely delicious without that MSG!
Make your own crispiness…
Instead of standard croutons, this recipe calls for crispy chow mein noodles. Originally, we used the packaged type and that will work. But …if you want to take this to the next level, make your own wonton chips. They are so superior and delicious crumbled over your salad. Most definitely worth the effort.
- Heat oil in a large pan over medium heat.
- Line a baking sheet with paper toweling and set aside.
- When oil is hot, place wonton strips in pan, in a single layer, so that they are not touching.
- As soon as edges just begin to darken, quickly flip over with tongs.
- Using a slotted spoon, immediately transfer them to the lined baking sheet.
- Sprinkle with coarse kosher salt.
- Repeat in batches until done.
- Once cooled, store chips in an airtight container for up to 1 week.
NOTE: Keep a close watch on those chips …
They will be done in a very short time. Depending on the temperature of the oil, the total cooking time could be under one minute.
Feeding some folks with food allergies? I recently served this salad to a group that included those with gluten intolerance as well as corn allergies. I knew the regular wonton wrappers wouldn’t work. Even the gluten-free wraps have some corn in them, so I did some digging and found these vegan Siete wraps made from chickpea flour. Wasn’t sure how they would fry up but it’s always worth a try. Well, they turned out great. I fried them in some peanut oil for added flavor and the texture was so good …light and crunchy. Success! 7/19/20
The oil you use for frying is your choice. I highly recommend using unrefined coconut oil for this. Aside from the suggested health benefits, the addition of slight coconut flavor is delicious. Especially when enjoyed with the hawaiian dressing.
Again…a word or two of caution. These guys are done very quickly. By that I mean it could take under one minute (depending on the temperature of the oil) so keep a close watch on them. The moment the edges just begin to darken, flip them over and remove them from the pan within 10 seconds.
The wonton chips are broken up and added to the salad for unbelievable flavor and crunch. Hold on to any that are leftover and serve them with some hummus or your favorite dip.
I have found that if grilled chicken breast is used, the smoky flavor adds another layer of deliciousness. But, don’t think that it’s mandatory. For years, I would cook up some chicken breasts in seasoned broth and use that. I’ve even tried using shredded rotisserie chicken breast. If you have family members who don’t eat meat, boiled or grilled shrimp is a good substitution.
A note on your cucumbers…
Originally, it was suggested that the cucumber be peeled before slicing. I think it’s more appealing to leave the skin on. Sometimes though, the skin may be a bit tough. The trick is to run a fork down every side of the whole cucumber. Use a bit of pressure so that the fork creates “stripes” in the skin. You’ll find that the skin seems to be more tender and it adds visual interest to the finished dish.
Set up a salad bar for your Yummy Hawaiian Chicken Salad…
For your salad bar, have the greens and chicken combined in a large serving bowl. Keep the dressing and wonton chips off to the side with the individual salad bowls. Each person can grab the tongs, build their own salad and enjoy. If it is all combined in advance, the lettuce and chips tend to get soggy.
To set up ready to serve…
- Place all salad ingredients except dressing & chips in a large serving bowl.
- Toss well to combine.
- Can be covered and placed in refrigerator early in the day.
- When ready to serve, add the desired amount of dressing and mix well.
- Top with crumbled wonton chips.
NOTE: If salad will not be eaten immediately, serve with the dressing and chips on the side to ensure maximum crispiness.
yummy hawaiian chicken salad
Crunchy, sweet & light. A sure crowd-pleaser.
Ingredients
HAWAIIAN DRESSING
- 1 cup neutral vegetable oil
- 6 tablespoons red wine vinegar
- 2 teaspoons sesame oil
- 1 garlic clove, crushed
- 4 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
WONTON CHIPS
- 1 1/2 cups peanut or coconut oil
- 6 ounces wonton wraps, cut in 3/4-inch strips
- coarse kosher salt for seasoning
SALAD
- 3 hearts of romaine, cut in bite-sized pieces (approximately 28 ounces)
- 2 celery stalks, thinly sliced
- 1/2 cup scallion, sliced (green part only)
- 1 cucumber, thinly sliced
- 3 grilled chicken breasts, cut in bit-sized pieces (1 1/2 to 2 pounds)
Instructions
HAWAIIAN DRESSING
-
Combine all ingredients in a medium bowl or large measuring cup. Using a whisk, mix well to emulsify. Transfer to a glass cruet or jar. Place in refrigerator until ready to use.
-
Before each use, shake well to blend ingredients. Will keep in the refrigerator for up to two weeks.
WONTON CHIPS
-
Heat oil in a large pan over medium heat. Line a baking sheet with paper toweling and set aside.
-
When oil is hot, place wonton strips in pan, in a single layer, so that they are not touching. As soon as edges just begin to darken, quickly flip over with tongs. Using a slotted spoon, immediately transfer them to the lined baking sheet. Sprinkle with coarse kosher salt. Repeat in batches until done.
-
Once cooled, store chips in an airtight container for up to 1 week.
-
NOTE: Keep a close watch on these ...they will be done in a very short time. Depending on the temperature of the oil, the total cooking time could be under one minute.
SALAD
-
Place all salad ingredients in a large serving bowl. Toss well to combine. Can be covered and placed in refrigerator early in the day. When ready to serve, add the desired amount of dressing and mix well. Top with crumbled wonton chips.
-
NOTE: If salad will not be eaten immediately, serve with the dressing and chips on the side to ensure maximum crispiness.
Recipe Notes
If desired, use rotisserie chicken breast in place of the grilled chicken breast.
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More summer salads…
