Mimi'S Curried Hawaiian Chicken Salad - cooking recipe

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
Preparation
    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.
    In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
    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).
    Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

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