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+ servings
Hawaiian Chicken Salad Sandwich served on a white plate

Hawaiian Chicken Salad

Course Dinner, Lunch
Yield 6 sandwiches


  • 5 strips bacon, diced
  • 1 ½ baguettes
  • cup olive oil, divided
  • salt and pepper to taste
  • 1 ¼ cups fresh cilantro leaves, packed
  • ½ cup fresh mint leaves, packed
  • 1 tbsp fresh ginger, chopped
  • ½ lime, juiced
  • ½ cup mayonnaise
  • ½ cup plain yogurt
  • 3 cups rotisserie chicken, shredded
  • ½ cup macadamia nuts, chopped
  • 1 cup fresh spinach
  • 1 tbsp Honey-Lime Vinaigrette (recipe below), optional
  • 1 cup fresh pineapple, chopped
  • 1 tbsp jalapeño, minced, optional
  • 1-2 tbsp minced red bell pepper

Honey-Lime Vinaigrette

  • ¼ cup fresh lime juice
  • 3 tbsp honey
  • 2 tbsp olive oil
  • salt and pepper to taste

Optional Cantaloupe-Avocado Side Salad

  • ½ cantaloupe, seeded, peeled, and cut into bite-sized chunks
  • 2 avocados, pitted, peeled, and cut into bite-sized chunks
  • ¼ cup shallots, thinly sliced
  • remaining Honey-Lime Vinaigrette


  1. Preheat broiler to High with rack 6-inches from the heating element (top of the oven).

  2. Sauté diced bacon in a skillet over medium heat until crisp, 8-10 minutes. Drain on a paper towel-lined plate.

  3. Slice top ⅓ off the baguettes and remove most of the bread inside. Cut the whole baguette into 4 equal portions and the remaining half baguette into 2 portions. Brush each piece with 1 tbsp oil, season with salt and pepper, and broil on a baking sheet until toasted, 2-3 minutes. Watch closely because they burn quickly. I have charred many a baguette by my multi-tasking.

    (Full disclosure: I just broil my baguettes without the olive oil and salt and pepper. I also broiled the them before cutting them, though I highly recommend cutting them and then broiling).

  4. Mince cilantro, mint, ginger, and lime juice in a food processor or blender. Add mayonnaise and yogurt; pulse to combine. Season with salt and pepper to taste (maybe ¼-ish tsp?).

  5. Mix chicken, bacon, and nuts with pesto in a bowl and set aside. Toss spinach with 1 tablespoon vinaigrette, if desired; stir pineapple and jalapeño (if using) together in a bowl.

  6. To assemble sandwiches, divide spinach between baguettes, then top each with 1/2 cup chicken salad. Divide pineapple between the sandwiches and garnish with bell pepper.

Honey-Lime Vinaigrette

  1. Whisk lime juice, honey, oil, and a pinch of both salt and pepper together.

  2. For the remaining vinaigrette, you can make a cantaloupe-avocado salad: cut half of a cantaloupe into bite-sized pieces. Slice two avocados into bite-sized chunks. Place in a bowl together, sprinkle with ¼ cup thinly sliced shallots, then drizzle with vinaigrette.


Source: slightly adapted from Cuisine at Home, Issue 64, August 2007