Luncheon Salad(Serves 12) - cooking recipe

Ingredients

2 qt. coarsely cut cooked chicken
1 (20 oz.) can water chestnuts, sliced
2 lb. seedless grapes, sliced
1/2 c. chopped celery
2 c. toasted slivered almonds
8 oz. can pineapple chunks
3 c. mayonnaise
1 Tbsp. curry powder
2 Tbsp. soy sauce

Preparation

Combine chicken, water chestnuts, grapes, celery, pineapple and 1 1/2 cups slivered almonds. Mix mayonnaise with curry powder and soy sauce. Add to meat mixture. Chill several hours. Spoon onto lettuce leaves. Sprinkle remaining toasted almonds and garnish with litchi nuts or pineapple.