For a richer flavor, use homemade mayonnaise. Toast the almonds yourself for the best flavor. Spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden. Feel free to add other ingredients to customize the salad, such as chopped red onion, mango, or shredded coconut. If you don't have fresh pineapple, you can use canned pineapple tidbits, but be sure to drain them very well. This salad is best served chilled. It can be stored in the refrigerator for up to 3 days.
Mimi's Curried Hawaiian Chicken Salad
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PREP TIME45 mins
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COOK TIME0 mins
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TOTAL TIME45 mins
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SERVING15 People
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VIEWS45
Transport your taste buds to a tropical paradise with this vibrant and flavorful chicken salad! A delightful blend of tender chicken, sweet pineapple, crunchy almonds, and a hint of curry spice, this salad is perfect for a light lunch, a picnic in the park, or a sophisticated summer gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol72 mg
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Fiber3 g
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Protein27 g
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Saturated Fat6 g
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Sodium389 mg
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Sugar12 g
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Fat46 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPoach the Chicken: Place the cubed chicken breasts in a large pot of lightly salted water. Bring to a boil, then reduce heat and simmer until the chicken is cooked through and tender (approximately 20-25 minutes). Drain the chicken and set aside to cool slightly. Once cool enough to handle, coarsely chop the chicken and transfer it to a large mixing bowl.
02
StepPrepare the Curry Dressing: In a separate bowl, whisk together the mayonnaise, curry powder, lemon juice, and soy sauce until well combined.
03
StepCombine Ingredients: Add 2 1/4 cups of the toasted slivered almonds to the chopped chicken. Gently fold in the halved green grapes, chopped celery, drained water chestnuts, and drained pineapple chunks. Drizzle all but 1/2 cup of the curry dressing over the mixture and gently fold until everything is evenly coated.
04
StepChill and Serve: Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate the salad and the reserved dressing for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
05
StepFinal Touches: Before serving, taste the salad and adjust the dressing as needed, adding more of the reserved dressing to reach your desired consistency and flavor. Garnish with a sprinkle of paprika and the remaining 1/4 cup of toasted slivered almonds.
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RECIPE REVIEWS
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Abel Weissnat
Apr 23, 2025I've made this recipe several times and it's always a hit. It's my go-to chicken salad recipe now.
Leann Renner
Mar 27, 2025I added a little bit of honey to the dressing for extra sweetness. It was a great addition!
Roman Rau
Mar 20, 2025I let it sit overnight in the fridge, and it tastes better the next day!
Frida Bernhard
Mar 18, 2025Make sure to toast the almonds, it really brings out the flavor.
Gerard Murphy
Mar 14, 2025I used rotisserie chicken to save time, and it was still delicious.
Dennis Bradtke
Mar 4, 2025The combination of the chicken, fruit, and nuts is perfect. It's sweet, savory, and crunchy all in one bite.
Emelie Okeefe
Dec 19, 2024I made this for a luncheon and everyone raved about it. It's so easy to make and tastes amazing.
Garland Runolfsson
Nov 13, 2024This is the best chicken salad I've ever had! The curry flavor is so unique and delicious.