Chicken Salad Pourpre

• 6 -7 cups cubed cooked chicken
• 1 (8 ounce) can water chestnuts, drained and sliced
• 2 cups chopped celery
• 1 fresh pineapple, peeled, cored, eyes removed, and cut into 1-inch chunks
• 2 lbs red seedless grapes, cut in half
• bibb lettuce
• 2 cups slivered almonds, toasted
• 2 -2 12 cups mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon curry powder
• salt
• fresh ground white pepper

1. Add chicken, water chestnuts, celery, pineapple, and grapes in a large bowl.
2. To make the dressing: add 2 cups mayonnaise in a medium bowl; whisk in the lemon juice, curry powder, salt, and pepper to taste.
3. Pour the dressing over the chicken mixture; toss gently but thoroughly.
4. Add another 1/2 cup mayonnaise if desired.
5. Cover and refrigerate for up to 4 hours.
6. Serve the salad on bibb lettuce leaves; garnish with toasted almonds.

chicken, water chestnuts, celery, pineapple, grapes, bibb lettuce, slivered almonds, mayonnaise, lemon juice, curry powder, salt, fresh ground white pepper

Taken from www.food.com/recipe/chicken-salad-pourpre-168674 (may not work)