Mimi's Curried Hawaiian Chicken Salad
Mimi's Curried Hawaiian Chicken Salad is a gluten free and dairy free recipe with 15 servings. One portion of this dish contains about 15g of protein, 44g of fat, and a total of 525 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in approximately 45 minutes. 1 person found this recipe to be scrumptious and satisfying. A mixture of mayonnaise, lemon juice, pineapple chunks, and a handful of other ingredients are all it takes to make this recipe so scrumptious. If you like this recipe, take a look at these similar recipes: Mimi's Curried Hawaiian Chicken Salad, Mimi’s Mexican Cornbread Salad, and Mimi’s Mexican Cornbread Salad.
Instructions
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.