4 c. cooked chicken, cut with scissors in pieces, no larger than dice
Lg. celery, finely chopped
1 (5 oz.) can water
Sliced chestnuts
1 1/2 tsp. curry powder
1 tbsp. soy sauce
1 tbsp. lemon juice
1 c. mayonnaise
1 c. fresh seedless grapes
1 c. slivered almond (toasted)
1 (No. 303) can pineapple chunks, drained

Mix together mayonnaise, curry, soy sauce, and lemon juice. Add to chicken, celery and water chestnuts. Before serving, add grapes and toasted almonds. Put pineapple chunks on top. Marinate overnight. Serves 8.