Mimi's Curried Hawaiian Chicken Salad |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 15 |
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My mother Joyce, who my children call 'Mimi,' is a great Southern cook and has many legendary recipes. This is one of her crowd pleasers. She's been making this very traditional 'lady-like' chicken salad for as long as I can remember. It's best the day after making, and is colorful and fragrant and perfect for a summer supper -- or a ladies' luncheon! Ingredients:
6 boneless, skinless chicken breasts, cubed |
3 cups mayonnaise |
1 tablespoon curry powder |
1 teaspoon lemon juice |
1 tablespoon soy sauce |
2 1/2 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 |
Directions:
1. Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
2. In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
3. Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
4. Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.
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