Ingredients
15
15 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 15 servings
- Calories: 588
- Carbohydrate: 19g
- Fat: 46g
- Fiber: 3g
- Protein: 27g
- Sugar: 12g
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