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
- boneless, skinless chicken breasts: 6 piece (cubed)
- mayonnaise: 3 cups
- curry powder: 1 Tbsp
- lemon juice: 1 tsp
- soy sauce: 1 Tbsp
- ½ cups slivered almonds: 2 piece (toasted)
- seedless green grapes: 1 pound (halved)
- celery: 2 cups (chopped)
- water chestnuts: 1 can (8 ounce can, sliced)
- pineapple chunks, thoroughly: 1 can (20 ounce can, drained)
- paprika: (for garnish)
Metric Conversion
Stages of cooking
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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.
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In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
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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).
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Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.
