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Huli Huli Chicken Salad
Sheldon Simeon's Huli Huli Chicken + Huli Huli Chicken Salad
Nathan Congleton / TODAY
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(12 rated)

This tropical salad uses nuts, veggies, herbs, and fruit to make the most of leftover chicken (TKTK link to Huli Huli Chicken).

Swap option: You can swap mango for the pineapple and cashews for the macadamia nuts.


  • Dressing

    • 5 tablespoons huli huli glaze (TKTK link to Huli Huli Chicken)
    • 1 tablespoon sesame oil
    • 2 tablespoons olive oil
    • 1 tablespoon rice vinegar
    • 1 teaspoon lime juice
    • 2 tablespoons water
  • Salad

    • 1 pound huli huli chicken (TKTK link to Huli Huli Chicken), shredded
    • 1 small shallot, thinly sliced
    • 1 cup pineapple, cut into thin strips
    • 4 ounces radishes, sliced paper thin
    • 2 cups watercress leaves
    • 2/3 cup cilantro leaves
    • 1/3 cup mint leaves
    • 1/4 cup Thai basil leaves
    • 6 tablespoons macadamia nuts, roasted
    • 2 tablespoons toasted sesame seeds


For the dressing:

Put all the dressing ingredients in a small bowl. Whisk well until combined and set aside.

For the salad:

Place shredded chicken into a large bowl. Add the shallot, pineapple, radishes, watercress, cilantro, mint, Thai basil, and macadamia nuts. Pour the dressing over the salad, mix to combine. Top with sesame seeds and serve.

Related video

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Make Hawaiian-style Huli Huli chicken (and get 2 meals out of it)

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