Hawaiian Chicken Salad with a Curried Twist by Mimi

Ingredients

• 6 boneless, skinless chicken breasts, cubed
• 3 cups mayonnaise
• 1 tablespoon curry powder
• 1 teaspoon lemon juice
• 1 tablespoon soy sauce
• 2 ½ 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

Step 1

Place the chicken in a large pot of lightly salted water and bring it to a boil. Let it simmer gently until the chicken is cooked through and tender, which should take about 25 minutes. Once done, drain the water and set the chicken aside to cool. When it’s cool enough to handle, chop it into bite-sized pieces and transfer to a big bowl.

Step 2

In a separate bowl, mix together the mayonnaise, curry powder, lemon juice, and soy sauce until well combined. Add most of the toasted almonds (save about half a cup for later) to the chopped chicken, then toss in the grapes, celery, water chestnuts, and pineapple.

Step 3

Pour in all but half of the dressing and gently fold everything together so the flavors blend without mashing the fruit. Cover the salad and pop it in the fridge for a few hours or even overnight to let the flavors really come together.

Step 4

When you’re ready to serve, give the salad a taste and add more dressing if you think it needs it. Sprinkle the top with a bit of paprika for color and scatter the remaining almonds on top for a nice crunch.