Exotic Luncheon Salad - cooking recipe

Ingredients

8 cups bite size cooked chicken
1 (8 ounce) can water chestnuts, chopped
1 -2 lb seedless grapes, halved
2 cups chopped celery
1 (20 ounce) can pineapple chunks or (20 ounce) can litchis
2 cups mayonnaise
1/2 cup cream, whipped
1 tablespoon lemon juice
1/4 teaspoon curry powder
1 teaspoon soy sauce
1 teaspoon sugar
2 cups toasted slivered almonds

Preparation

In a large mixing bowl, combine the chicken, chestnuts, grapes, celery, and pineapple chunks.
In a separate bowl, combine the mayonnaise, whipped cream, lemon juice, curry powder, soy sauce and sugar.
Combine chicken mixture with salad dressing mixture; add slivered almonds.
Serve in lettuce cups.