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Huli Huli Chicken Salad

Sheldon Simeon's Huli Huli Chicken + Huli Huli Chicken Salad
Sheldon Simeon's Huli Huli Chicken + Huli Huli Chicken SaladNathan Congleton / TODAY

Chef notes

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.


  • 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
  • 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.