California Chicken Salad - cooking recipe

Ingredients

2 to 3 lb. chicken breasts
1 c. celery
1 c. grapes
1 pkg. sliced almonds
1 can water chestnuts, sliced
curry powder to taste
mayonnaise to taste

Preparation

Skin and bone chicken breasts.
Cube and fry in oil for 5 minutes.
Drain.
In large bowl, combine celery, grapes, almonds, water chestnuts, curry powder and desired amount of mayonnaise. Before serving, toss in 1 can of pineapple chunks, drained.