If you’ve ever had the opportunity to go to Hawaii, our 50th state, from what I hear, it’ll be a most memorable experience. Though I’ve never been there, I’ve had family members that have and from what all I’ve seen and heard, it’s quite incredible! Naturally, we associate this popular state with pineapples, coconuts, lush plants and flowers and warm temperatures all year.
If you’d like to go there, but haven’t made it yet, do the next best thing until you can: cook something Hawaiian! Today, I’m sharing a fabulous recipe for “Hawaiian Chicken Salad”. This is a very flavorful salad that’s has many good things added to it, which takes it beyond just regular chicken salad. It has the added crunch of water chestnuts, celery and almonds. This can be served on lettuce leaves or in cantaloupe halves or wedges. It’ll have as much eye-appeal as it will taste-appeal!
This recipe I’m passing to you originally makes 18 servings. However, I’m giving you the proportions for half that amount, which of course will make about nine servings. If you find yourself needing to serve a large group, then double the ingredients. This is one of the few recipes I’ve found that would be very handy to have whenever you’re entertaining a large group. This would make for a good lunch dish or a light dinner dish, regardless of when you serve it.
The one thing I especially like about this salad is that it uses curry powder. This is an interesting mixture of several spices and is used most commonly in Indian cooking. I realize that some don’t particularly like curry, so if you’re one that doesn’t, you can omit it and still have a really good chicken salad. I like to use it since it gives the salad a unique flavor.
If you’re not in the mood for chicken, I gave a recipe last year for “Pineapple Curry Glazed Pork Chops” which also has an Hawaiian theme. Here’s the link to get the recipe:
Also, if you find yourself in the mood for a good pot of soup, here’s a video to show how to make “Italian Wedding Soup”. Just click here to view it:
Check back with me tomorrow when I share another Hawaiian recipe for dessert! Meantime, bring the flavors of Hawaii to your home without having to pack a suitcase!
HAWAIIAN CHICKEN SALAD
- 1 quart coarsely cooked chicken
- 1 cup celery, sliced
- 1/2 of a 5 oz. can water chestnuts, drained and sliced
- 1/2 lb. seedless grapes (I use the red grapes)
- 1 cup toasted slivered almonds
- 1-1/2 cups mayonnaise
- 1-1/2 teaspoons curry powder
- 1-1/2 teaspoons soy sauce
- 1/2 teaspoon lemon juice
- pineapple chunks and paprika for garnishing
- lettuce leaves or cantaloupe halves or wedges
Combine cooked chicken, celery, water chestnuts, grapes and about 3/4 of the almonds, reserving the remaining for garnishing. Mix mayonnaise with curry, soy sauce and lemon juice. Combine the dressing with the chicken and fruit mixture. Chill several hours or overnight. When ready to serve, place on lettuce leaves, cantaloupe halves or wedges. Garnish with pineapple chunks, paprika and reserved almonds. Yield: 9 servings.