Steps to Prepare Croque Monsieur Mimi's Cafe

Mimi's Curried Hawaiian Chicken Salad

The long wait can be very annoying.

Recipe Summary Mimi's 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!

Ingredients | Croque Monsieur Mimi's Cafe

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

Directions

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.

Info | Croque Monsieur Mimi's Cafe

prep: 45 mins total: 45 mins Servings: 15 Yield: 15 servings

TAG : Mimi's Curried Hawaiian Chicken Salad

Salad, Curry Salad Recipes,