Water chestnuts lend texture and pineapple adds a pleasing sweetness.
Ingredients
- 2 Tbsp salt
- 4 skinned, bone-in chicken breasts
- 1 cup mayonnaise
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp curry powder
- ½ tsp freshly ground pepper
- 1 cup finely chopped celery
- ½ cup sliced almonds
- 1 (8-oz) can sliced water chestnuts, drained and cut into thin strips
- 1 (8-oz) can crushed pineapple, drained
How to Make It
- Bring 2 qt. water, 2 Tbsp. salt, and chicken to a boil in a large Dutch oven; reduce heat, and simmer, uncovered, 15 minutes or until chicken is tender. Remove chicken from water, and let cool 30 minutes. Bone chicken, and coarsely chop.
- Stir together mayonnaise, 1 tsp. salt, and next 3 ingredients in a large bowl until blended. Add chicken, celery, and remaining 3 ingredients; stir well.
