Chicken Curry Pineapple Salad

Let me just start by saying that I don't generally care for curry.  It's like wine for me, I always try it when it's served, thinking that maybe this time I will like it, and I try it and I don't.  But for some reason, I big, pink, fluffy hearts love this salad.  I think it's because the curry isn't overpowering and that is definitely a good thing for me. 

I first had this salad at the most wonderful bridal shower I have ever been too--and it was for me.  My mom's best friend, who sadly, is no longer with us, threw me the most beautiful shower before DH and I were married six years ago.  She was a wonderful woman, a wonderful best friend to my mom, and a wonderful first boss to have.  (I worked at her gift shop all through high school--I know, what a great first job to have!)  I would have liked to call her my aunt--in fact, I sometimes did.

  
(at the shower with my mom's best friend--the picture quality is not the best, these were scanned from my scrapbook)

She paid enormous attention to detail at the shower draping pink tulle every place she could (it was all about the pink for me) and she served the most delicious buffet EVER.  This salad was served on croissants to make these wonderful chicken salad sandwiches. 

(notice the tray of sandwiches, the pink tulle, the glass dishes, the pink roses, the pink punch, the list goes on and on....)

I made this salad the other night and was reminded again at how simply yummy it is.  I hope you get to try it out!

Chicken Curry Pineapple Salad

1 20 oz can tidbit pineapple, drained (or you can use chunk and tidbit it yourself, like I did)
1/4 cup slivered almonds
1 3 oz. package oriental chicken soup mix (like Top Ramen)
3-4 cups cooked, cubed chicken
1 6 oz. can drained, sliced and chopped water chestnuts
1/2 cup chopped red pepper
1/4 cup thinly sliced green onions
1/3 cup sour cream
1/3 cup mayo
2 Tbsp Major Grey Chutney (you can find this in the condiments aisle at your grocer)
2 Tbsp lemon juice
1 tsp Dijon Mustard
1 1/2 tsp curry powder (if you like curry, by all means, bump up the flavor more, if you so desire)
1/8 tsp cayenne pepper (or more if you like kick)

Spread almonds in shallow pan.  Toast at 350 degrees for about 8 minutes.  Remove from oven and let cool.

Cook oriental noodles and drain from water (I don't cook these all the way-they'll soak up moisture from the dressing, so I leave them a little firm) and toss with seasoning packet.  When cool, add pineapple, chicken, water chestnuts, red pepper, and green onions. Mix together.

In a separate bowl, combine mayo, sour cream, chutney, lemon juice, curry, mustard, and cayenne.  Blend well.  Add dressing to noodle mix, toss gently, but well.  Add almonds just prior to serving.  Serves 4. 

You can serve this just as a salad, or on sliced croissants to make yummy sandwiches.


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Life as Mom Ultimate Recipe Swap