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!
- Serves: 15 persons
- 6boneless, skinless chicken breasts, cubed
- 3cups mayonnaise
- 1tablespoon curry powder
- 1teaspoon lemon juice
- 1tablespoon soy sauce
- 2½ cups slivered almonds, toasted
- 1pound seedless green grapes, halved
- 2cups chopped celery
- 1(8 ounce) can sliced water chestnuts
- 1(20 ounce) can pineapple chunks, thoroughly drained
- paprika, for garnish
Step 1Place 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.
Step 2In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
Step 3Stir 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).
Step 4Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.