Colorful and fragrant, this chicken salad makes a super summer supper. Best served the day after making, it's beautiful if served in pineapple 'boats' or a halved cantaloupe or honeydew.
Preparation Time
45 mins
Total Time
45 mins
Calories
588 Calories
Recipe Instructions
Step 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. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
Step 2
In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
Step 3
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).
Step 4
Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.
Ingredients
1 teaspoon lemon juice
2 cups chopped celery
1 tablespoon curry powder
1 tablespoon soy sauce
3 cups mayonnaise
1 (8 ounce) can sliced water chestnuts
paprika, for garnish
1 pound seedless green grapes, halved
6 boneless, skinless chicken breasts, cubed
1 (20 ounce) can pineapple chunks, thoroughly drained
