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Mimi's Curried Hawaiian Chicken Salad

4

45 min

Mimi's Curried Hawaiian Chicken Salad

Mimi's Curried Hawaiian Chicken Salad Photo 1

Time

45 min

Serving

15 persons

Calories

588

Rating

4.00★ (15)

Cuisine

Author: Victoria Buriak
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

  • boneless, skinless chicken breasts: 6 piece (cubed)
  • mayonnaise: 3 cups
  • curry powder: 1 Tbsp
  • lemon juice: 1 tsp
  • soy sauce: 1 Tbsp
  • ½ cups slivered almonds: 2 piece (toasted)
  • seedless green grapes: 1 pound (halved)
  • celery: 2 cups (chopped)
  • water chestnuts: 1 can (8 ounce can, sliced)
  • pineapple chunks, thoroughly: 1 can (20 ounce can, drained)
  • paprika: (for garnish)

Metric Conversion

Stages of cooking

Mimi's Curried Hawaiian Chicken Salad Photo 21
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  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.
    Mimi's Curried Hawaiian Chicken Salad Photo 2
  2. In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
    Mimi's Curried Hawaiian Chicken Salad Photo 3
  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).
    Mimi's Curried Hawaiian Chicken Salad Photo 4
  4. Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.
    Mimi's Curried Hawaiian Chicken Salad Photo 5

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