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.
INGREDIENTS (for 1 servings):
- 6 boneless, skinless chicken breasts, cubed
- 3 cups mayonnaise
- 1 tablespoon curry powder
- 1 teaspoon lemon juice
- 1 tablespoon soy sauce
- 2 1/2 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
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.