This bright and flavorful chicken salad brings a touch of the tropics to the table. Tender chicken is tossed with juicy pineapple, crisp celery, and crunchy water chestnuts, then dressed in a creamy curry-honey sauce. Perfect for a spring luncheon, bridal shower, or afternoon tea, it looks especially pretty served in a butter lettuce “leaf bowl” and finished with fruit and toasted almonds.
INGREDIENTS:
4 cups cooked chicken, cut into bite-sized pieces
2 7-ounce cans water chestnuts, drained and sliced
2 20-ounce cans pineapple chunks, drained
2 cups celery, finely sliced
1 1/2 cups mayonnaise
1 1/2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon curry powder
1/2 teaspoon salt
Butter lettuce leaves or red lettuce leaves
Garnish: Lightly toasted sliced almonds, as needed
METHOD:
In a large mixing bowl, combine chicken, water chestnuts, pineapple, and celery. Toss lightly to mix.
In a separate bowl, whisk together mayonnaise, honey, soy sauce, lemon juice, curry powder, and salt until smooth.
Pour the dressing over the chicken mixture and stir gently until evenly coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
To serve, line plates with lettuce leaves and mound the chicken salad on top. Sprinkle with toasted almonds and garnish plates with melon, strawberries, or grapes.
YIELD: 8-10 servings
