mimi's curried hawaiian chicken salad

Ingredients

• Servings: 15
• 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

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• 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.