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Kitchen Advice
- Use cooked chicken breast or thighs for the best texture.
- Chill the salad for at least an hour before serving to let the flavors meld.
- Toast the coconut flakes lightly to add a nice crunch and deeper flavor.
Ingredients 0/11
Why This Dish Is So Special
Step 1
Place the chicken in a large pot of lightly salted water. Bring it to a boil, then lower the heat and let it simmer gently until the chicken is cooked through and tender, which should take about 25 minutes. Once done, drain the chicken and let it cool until you can handle it comfortably. Then, chop it up into bite-sized pieces and toss them into a big bowl.
Step 2
In another bowl, mix together the mayonnaise, curry powder, lemon juice, and soy sauce until everything is well combined. Add most of the toasted almonds (save a little for garnish) into the chopped chicken. Then, stir in the grapes, celery, water chestnuts, and pineapple.
Step 3
Pour in all but about half a cup of the dressing and fold everything together gently so the flavors meld without mashing the fruit and nuts. Cover the bowl and pop it into the fridge for a few hours, or even overnight, to let the flavors develop.
Step 4
When you're ready to serve, give the salad a taste and add more dressing if you think it needs it. Finally, sprinkle with a bit of paprika and the remaining almonds for a nice finishing touch.
