How to Make Mimi's Curried Hawaiian Chicken Salad - A Step-by-Step Guide

Mimi's Curried Hawaiian Chicken Salad is a delightful dish that brings together the flavors of the Hawaiian islands with the warm spices of curry. This recipe is a fusion of tropical and Indian flavors, creating a unique and delicious salad that is perfect for a light lunch or dinner.

With a combination of juicy grilled chicken, sweet pineapple, crunchy vegetables, and a creamy curry dressing, this salad is a feast for the senses. It's a great way to use up leftover chicken and add a ...

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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

Information

  • Prep Time: 45 mins
  • Total Time: 45 mins
  • Servings: 15
  • Yield: 15 servings

  • 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.
  • Nutrition

    588 cal.

    • Total Fat: 46g
    • Saturated Fat: 6g
    • Cholesterol: 72mg
    • Sodium: 389mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 3g
    • Total Sugars: 12g
    • Protein: 27g
    • Vitamin C: 10mg
    • Calcium: 78mg
    • Iron: 2mg
    • Potassium: 552mg