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Mimi's Curried Hawaiian Chicken Salad Recipe

Recipe by: LEGALPEACH

"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!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep45 m
  • Cook
  • Ready In45 m
  • 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.
  • 2In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
  • 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).
  • 4Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.
Ingredients
  • 15 servings
  • 588 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    588
    29%
  • Fat:
    45.7
    70%
  • Carbs:
    19.3
    6%
  • Protein:
    26.8
    54%
  • Cholesterol:
    71
    24%

Based on a 2,000 calorie diet

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