Mimi's Curried Hawaiian Chicken Salad

The chilling times for this recipe is about 3 hours so plan ahead, preparing a day in advance is even better.

Recipe Summary Mimi's Curried Hawaiian Chicken Salad

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 | Curried Rice Salad Recipes Cold

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

Directions

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.

Info | Curried Rice Salad Recipes Cold

prep: 45 mins total: 45 mins Servings: 15 Yield: 15 servings

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