4 chicken breasts, skinned, boned, cooked, and diced
1 c. celery, diced
1 1/2 c. quartered white grapes
1 can pineapple chunks, drained
1 (8 oz.) can water chestnuts, sliced

DRESSING:

1 1/2 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. soy sauce
1 tsp. curry powder (optional)

Combine salad ingredients and toss lightly. Mix together dressing ingredients and toss with salad, mixing thoroughly. Chill before serving. Serve on lettuce leaves.