2 1/2 lbs. chicken
3 c. water
1 tsp. salt
Few peppercorns
1/4 c. sliced water chestnuts
1/2 lb. green grapes, halved
1/4 c. slivered toasted almonds
1/2 c. chopped celery
Pineapple chunks

Cut up chicken and simmer in water with salt and peppercorns for 45 minutes, covered. Cut into bite size pieces (2 cups). Combine with next 4 ingredients. Pour dressing over all, toss and refrigerate for 2 hours. Garnish with pineapple chunks and 1/4 cup almonds.

DRESSING:

3/4 c. mayonnaise
1 tsp. curry
2 tsp. lemon juice
2 tsp. soy sauce