Mimi's Curried Hawaiian Chicken Salad
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
55
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 cups
Mayonnaise1 tbsp
Curry Powder1 tsp
Lemon Juice1 tbsp
Soy Sauce2.5 cups
Slivered Almonds (toasted)2 cups
Celery (chopped)Directions:
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
2
Drain, set aside
3
When cool enough to handle, chop coarsely, and place into a large bowl
4
In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce
5
Stir into the chopped chicken 2 1/4 cups of the toasted almonds
6
Stir in grapes, celery, water chestnuts, and pineapple
7
Gently fold in all but 1/2 cup of the dressing
8
Cover, and refrigerate salad and reserved dressing for several hours (or overnight)
9
Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds