Description
My mother Joyce, who my children call ‘Mimi,’ is a great Southern cook and has many legendary recipes. This is one of her crowd pleasers. She’s been making this very traditional ‘lady-like’ chicken salad for as long as I can remember. It’s best the day after making, and is colorful and fragrant and perfect for a summer supper — or a ladies’ luncheon!
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
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.
Prep Time: 45 mins
Total Time: 45 mins
Servings: 15