Exotic Luncheon Salad - cooking recipe

Ingredients

1 large can water chestnuts, sliced
2 qt. cut-up chicken, cooked
2 lb. seedless grapes
2 c. sliced celery
1 c. toasted slivered almonds
2 to 3 c. mayonnaise
1 tsp. curry powder
2 tsp. soy sauce
1 large can pineapple chunks

Preparation

Mix water chestnuts with chicken; add grapes, celery and almonds, reserving a few for garnish.
Mix mayonnaise with curry and soy sauce.
Combine with chicken mixture.
Chill for several hours.
Place on lettuce.
Garnish with reserved almonds and pineapple chunks.
Serves 12.