Name: Mimi's Curried Hawaiian Chicken Salad
Prep time: 45 min
Cook time: 45 min
Yield: 15
Ingredients: Boneless, skinless chicken breasts, cubed - 6; Mayonnaise - 3 cups; Curry powder - 1 tablespoon; Lemon juice - 1 teaspoon; Soy sauce - 1 tablespoon; Slivered almonds, toasted - 2 ½ cups; Seedless green grapes, halved - 1 pound; Chopped celery - 2 cups; Sliced water chestnuts - 1 (8 ounce) can; Pineapple chunks, thoroughly drained - 1 (20 ounce) can; Paprika, for garnish - 1 (20 ounce) can

Ingredients for - Mimi's Curried Hawaiian Chicken Salad

1. Boneless, skinless chicken breasts, cubed 6

2. Mayonnaise 3 cups

3. Curry powder 1 tablespoon

4. Lemon juice 1 teaspoon

5. Soy sauce 1 tablespoon

6. Slivered almonds, toasted 2 ½ cups

7. Seedless green grapes, halved 1 pound

8. Chopped celery 2 cups

9. Sliced water chestnuts 1 (8 ounce) can

10. Pineapple chunks, thoroughly drained 1 (20 ounce) can

11. Paprika, for garnish 1 (20 ounce) can

How to cook deliciously - Mimi's Curried Hawaiian Chicken Salad

1 . Stage

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.

2 . Stage

In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.

3 . Stage

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).

4 . Stage

Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.