Reminiscent of the Hawaiian tropics, you will love this spin on the traditional chicken salad with coconut, pineapple, macadamia nuts, and curry. This is the perfect make ahead salad – great for parties, potlucks, and leftover lunches! Tastes best the next day after the flavors and juices blend together. So delicious!
3 cups cooked chicken breast, cut into 1/2” cubes
1 cup celery sliced
3 oz. water chestnuts, sliced then rough chopped
1 1/2 cups seedless grapes
1 cup chopped macadamia nuts or slivered almonds (sliced almonds are fine too)
1 20 oz can pineapple chunks or tidbits (no added sugar), drained
1/2 cups toasted unsweetened coconut flakes (reserve 1 tablespoon for garnish)
1 1/2 cups mayonnaise
1/2 tbsp. curry powder
1/2 tbsp. soy sauce
juice of half a lemon
1/2 cup coconut milk
Combine chicken, celery, water chestnuts, grapes, coconut flakes, pineapple and nuts. (Don’t forget to set aside some coconut and nuts for garnish)
Mix mayonnaise with curry, soy sauce, lemon juice, and coconut milk. Stir into chicken mixture until well combined.
Cover and chill 8 hours or overnight.
Garnish with remaining almonds and coconut flakes.