Mimi's Curried Hawaiian Chicken Salad

Mimi's Curried Hawaiian Chicken Salad

14 Reviews 1 Pic
  • Prep

    45 m
  • Ready In

    45 m

“My mother Joyce, who my children call 'Mimi,' is a great Southern cook and has many legendary recipes. This is one of her crowd pleasers. She's been making this very traditional 'lady-like' chicken salad for as long as I can remember. It's best the day after making, and is colorful and fragrant and perfect for a summer supper -- or a ladies' luncheon!”

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Adjust Servings

Original recipe yields 15 servings



  1. 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.
  2. In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
  3. 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).
  4. Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

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Reviews (14)

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I gave this recipe a 5 star rating because of quite a few modifications. Without modifications, it gets a 2. First, this makes a ton so half the recipe. From there, add a teaspoon of paprika along with listed ingredients. Add at least 1 tablespoon of honey, more if you like. Add about 1 teaspoon of yellow mustard, and instead of almonds, add a Tablespoon of poppy seeds. Oh yeah, double the curry. I did not add pinapple, but i've had chicken salad that way and really liked it. With these changes it will be yummy, but it is even better the next day as it says in the recipe. The curry flavor is more pronounced the next day.



This recipe makes a TON - I halved everything, and it still made a lot. Not sure why I didn't just love it - I love each and every ingredient in it, but they just didn't seem to go together well. Maybe it was the dressing. I love curried chicken salad at restaurants, too, but this wasn't quite the recipe I thought it would be. I even used fresh pineapple to make it extra special. I let it sit overnight, and the chicken ended up 'pasty' - the problem got even worse the day after that. Maybe the soy sauce and mayonnaise caused the chicken to break down?? I think I will keep looking.

Bonnie Beth

Bonnie Beth

I made this for a baby shower and everyone absolutely raved about it. I did not change a single ingredient (except for using red grapes instead of green) and think this is the way I will make curried chicken salad from now on. I make curried chicken salad every summer and have tried many different recipes but this is by far my favorite!

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Amount Per Serving (15 total)

  • Calories
  • 588 cal
  • 29%
  • Fat
  • 45.7 g
  • 70%
  • Carbs
  • 19.3 g
  • 6%
  • Protein
  • 26.8 g
  • 54%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 389 mg
  • 16%

Based on a 2,000 calorie diet



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Curried Chicken Salad


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Parmesan and Basil Chicken Salad