Exotic Chicken Salad - cooking recipe

Ingredients

4 to 5 chicken breasts, split
butter
salt and pepper
2 to 3 pkg. sliced almonds
2 c. mayonnaise
1 Tbsp. curry powder
2 Tbsp. soy sauce
2 c. celery, chopped
2 to 3 cans water chestnuts, sliced
2 lb. green seedless grapes
pineapple chunks
Boston or bibb lettuce
2 Tbsp. lemon juice

Preparation

Brush chicken with butter, salt and pepper. Wrap and bake at 350\u00b0 for 1 hour or you can boil the chicken. Cut into bite-sized pieces (should be about 2-quart). Coat almonds with butter. Put on cookie sheet and bake about 30 minutes (slightly brown). Spread on paper towels. Sprinkle with salt and set aside until just before serving. Mix mayonnaise, curry powder and soy sauce with 2 tablespoons of lemon juice. Combine with chicken, celery, chestnuts, grapes and pineapple chunks. Chill. Arrange lettuce leaves on plate. Put chicken on lettuce and sprinkle with almonds. Serve with any crackers you like.
(I have never used 2 cups of mayonnaise. Use ingredients according to your taste. More of one and less of another.)