Chicken Salad

• 2 qt. cooked chicken or turkey (white meat), coarsely cut (6 whole breasts)
• 2 lb. seedless grapes (red and green)
• 2 c. chopped celery
• 1/4 c. green onions, thinly sliced
• 2 c. mayonnaise (1 c. mayonnaise and 1 c. sour cream)
• 2 (6 oz.) cans water chestnuts, drained and sliced
• 2 Tbsp. soy sauce
• 1 (20 oz.) can pineapple chunks, very well drained
• 2 Tbsp. lemon juice (optional)
• 1 c. slivered almonds, toasted
• 1 Tbsp. curry powder
• 2 Tbsp. chopped chutney

1. Combine all ingredients except almonds and chill overnight. Sprinkle toasted almonds on top of chicken salad just before serving.
2. If you like, serve on lettuce garnished with wedges of your favorite melon.
3. Yields 12 servings.

chicken, grapes, celery, green onions, mayonnaise, water chestnuts, soy sauce, pineapple, lemon juice, slivered almonds, curry powder, chutney

Taken from www.cookbooks.com/Recipe-Details.aspx?id=300745 (may not work)