Curry Chicken Salad - cooking recipe

Ingredients

8 c. cooked, boned, skinned and diced chicken
2 (6 1/2 oz.) cans water chestnuts, sliced
4 c. seedless grapes
2 c. sliced celery
1 can (17 oz.) pineapple chunks, drained
1 Tbsp. curry powder
2 Tbsp. soy sauce
1 3/4 c. Miracle Whip
1 c. slivered almonds

Preparation

Mix all ingredients except Miracle Whip and nuts and refrigerate for 3 hours.
Fold in Miracle Whip and nuts before serving.
Serves 12.