Hawaiianchickencurrysalad Recipes

MIMI'S CURRIED HAWAIIAN CHICKEN SALAD

Steps:

• 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.

HAWAIIAN CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, celery, mayonnaise, and almonds, and mix well. Gently fold in the oranges, pineapple, and grapes.

HAWAIIAN CHICKEN CURRY

Steps:

• In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
• Add pineapple and coconut milk; cook for 2 minutes. Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over rice and sprinkle with coconut flakes.

HAWAIIAN CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, celery, mayonnaise and almonds and mix well.
• Gently fold in the mandarin oranges, pineapple tidbits, green and purple grapes and mango.
• Refrigerate for 1 hour to let flavors incorporate a little.
• Place on a bed of lettuce and serve or serve as an appetizer on individual lettuce cups.