Mimis Curried Hawaiian Chicken Salad

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!

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.

Per Serving: 588 calories; protein 26.8g; carbohydrates 19.3g; fat 45.7g; cholesterol 71.5mg; sodium 389.3mg.

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