4-5 lb. chicken breasts, split
butter
Salt & pepper
3 (3 1/4 oz.) pkg. slivered almonds
2 c. mayonnaise
2 tbsp. lemon juice
3/4 tbsp. curry powder
2 tbsp. soy sauce
2 c. celery, sliced
3 (6 oz.) cans water chestnuts, sliced
2 lb. seedless grapes
Boston or Bibb lettuce

Brush chicken breast with melted butter and sprinkle with salt and pepper. Wrap in heavy-duty aluminum foil and seal edges tightly. Place in shallow pan and bake at 350 degrees for 1 hour. Cool, bone and cut in bite-size pieces; there should be about 2 quarts. Coat almond slivers with melted butter and spread on cookie sheet.

Roast at 350 degrees for about 30 minutes or until golden brown. Spread on paper towel, sprinkle with salt and set aside until just before serving. All this can be done the day before.

Mix mayonnaise with curry powder and soy sauce. Add lemon juice. Combine with chicken, celery, water chestnuts and grapes. Chill until time to serve. Arrange lettuce leaves around edge of large platter. Mound chicken salad in center. Sprinkle with almonds. Serves 12. Can easily be halved.