California Chicken Salad - cooking recipe

Ingredients

3 lb. cooked chicken breast
water chestnuts, drained and sliced
2 lb. seedless grapes
2 c. diced celery
1 c. toasted, slivered almonds
3 c. mayonnaise
1 Tbsp. curry powder
2 Tbsp. soy sauce
juice of 1 lemon
1 can pineapple chunks, drained
melons (in season), sliced

Preparation

Cut chicken in bite size pieces.
Place in a large bowl; add water chestnuts, grapes, celery, almonds and pineapple.
Mix some of the mayonnaise with curry powder, soy sauce and lemon juice. Add to the chicken mixture.
Tossing gently, add more mayonnaise as you need it.
Chill for several hours.
Spoon into nests of lettuce leaves.
Garnish with slices of lemon.
Serves 12.