1 (3 1/2 oz.) pkg. sliced almonds
2 c. mayonnaise
2 tbsp. lemon juice
2 1/2 tbsp. soy sauce
1 tbsp. curry powder
1 tbsp. grated onion
1 tbsp. chutney (optional)
3 c. cut up cooked chicken (or 1 1/2 c. crab or shrimp)
1 1/2 c. chopped celery
1 (6 oz.) can sliced water chestnuts
2 c. green grapes
1 (15 1/2 oz.) can pineapple chunks, drained

Mix everything together but the almonds. Toss together and refrigerate overnight. Top with almonds before serving. (Toast almonds in 300 degree oven before topping salad with them.)