| INGREDIENTS | |
|---|---|
| 2 quarts chicken breasts (about 7 whole breasts) | |
| 2 1/2 cups water chestnuts, drained and sliced | |
| 1 lb. grapes, halved | |
| 2/3 cup blanched almonds, toasted and sliced (reserve for garnish) | |
| 2 cups chopped celery | |
| 16 ozs. canned pineapple, drained | |
| ------ | |
| 3 cups mayonnaise | |
| 1 teaspoon curry powder | |
| 1 teaspoon soy sauce | |
| 2 teaspoons lemon juice | |
| ------------------------------ | |
DIRECTIONS |
|
|---|---|
| - Combine mayonnaise, curry powder, soy sauce, and lemon juice. Mix into chicken, fruit, water chestnuts, and celery. Chill several hours. Serve on a bed of lettuce and sprinkle with almonds. Serves 12. | |
