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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

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| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	6		boneless skinless cubed	4681.0788	0.0	567.4447	251.7441
mayonnaise	3	cups		2512.56	0.0	2.5752	278.4
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
almond	2 1/2	cups	slivered toasted	4817.8	0.0	0.0	545.0
green grape	1	pound halved	seedless	312.9791	82.1003	3.2659	0.7257
celery	2	cups	chopped	32.32	5.9994	1.3938	0.3434
water chestnut	1	can	sliced	-	-	-	-
pineapple chunk	1	can	drained	315.8921	81.5442	1.4693	0.3673
paprika				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.