Colorado Cache Chicken Salad

• 4 whole chicken breasts, cooked and diced
• 1/2 c. water chestnuts, sliced
• 1/2 c. pecans, coarsely chopped
• 1/2 c. seedless grapes
• 1/4 c. celery, finely chopped
• 1 tsp. candied ginger, finely minced
• 3/4 c. mayonnaise
• 2 Tbsp. wine vinegar
• 1 Tbsp. soy sauce
• 2 tsp. onion, very finely minced
• 1/2 tsp. curry powder
• 6 slices canned or fresh pineapple
• lettuce leaves

1. Combine dressing ingredients (mayonnaise, vinegar, soy sauce, onion and curry powder).
2. Chill for several hours or overnight. Toss dressing with chicken mixture (first 6 ingredients).
3. Chill. To serve, spoon onto pineapple slices arranged on lettuce leaves. Serves 6.

chicken breasts, water chestnuts, pecans, grapes, celery, candied ginger, mayonnaise, wine vinegar, soy sauce, onion, curry powder, pineapple, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774691 (may not work)