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Mimi's Curried Hawaiian Chicken Salad
Mimi's Curried Hawaiian Chicken Salad
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Prep Time:
45 minutes
Total Time:
45 minutes
Vibrant, fragrant chicken salad perfect for summer. Serve in pineapple boats or halved melon for a beautiful presentation. Best enjoyed the next day.
Ingredients:
  • 6 boneless, skinless chicken breasts, cubed
  • 3 cups mayonnaise
  • 1 tablespoon curry powder
  • 1 teaspoon lemon juice
  • 1 tablespoon soy sauce
  • 2.5 cups slivered almonds, toasted
  • 1 pound seedless green grapes, halved
  • 2 cups chopped celery
  • 1 (8 ounce) can sliced water chestnuts
  • 1 (20 ounce) can pineapple chunks, thoroughly drained
  • paprika, for garnish
Instructions:
  • Place the chicken in a large pot of gently salted water and bring it to a boil. Let it simmer until tender and fully cooked, approximately 25 minutes. Drain the chicken and set it aside. Once it has cooled down, roughly chop it and transfer it into a large bowl.
  • Combine mayonnaise, curry powder, lemon juice, and soy sauce in a separate bowl and mix well.
  • Mix in 2 1/4 cups of toasted almonds with the chopped chicken. Add grapes, celery, water chestnuts, and pineapple. Gently incorporate all but 1/2 cup of the dressing. Chill the salad and remaining dressing covered in the refrigerator for several hours or overnight.
  • Taste the dressing and adjust to your liking, then sprinkle with paprika and the remaining 1/4 cup of almonds before serving.

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