Mimi's Curried Hawaiian Chicken Salad recipe
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Ingredients
- 6 boneless, skinless chicken breasts, cubed 3 cups mayonnaise 1 tablespoon curry powder 1 teaspoon lemon juice 1 tablespoon soy sauce 2 ½ 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
Nutrition Info
- 587.7 caloriescarbohydrate: 19.3 gcholesterol: 71.5 mgfat: 45.7 gfiber: 3.4 gprotein: 26.8 gsaturatedFat: 6.3 gservingSize: -sodium: 389.3 mgsugar: 12.4 gtransFat: : -unsaturatedFat: : -
Directions Mimi's Curried Hawaiian Chicken Salad
Directions
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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.