1 broiler-fryer (about 2 1/2 lbs.)
1/4 c. water chestnuts, sliced
1/2 lb. seedless green grapes, halved
1/2 c. chopped celery
1/2 c. toasted, slivered almonds
3/4 c. mayonnaise or salad dressing
1 tsp. curry powder
2 tsp. soy sauce
2 tsp. lemon juice
Boston or Bibb lettuce
1 (8 oz.) can pineapple chunks, drained

Put chicken in a large saucepan with 3 cups water, 1 teaspoon salt and a few peppercorns. Bring to a boil, lower heat, cover. Simmer 45 minutes or until chicken is tender. Drain, bone, cut meat into bite size pieces (2 c.). Combine chicken, water chestnuts, grapes, celery and 1/4 cup of the almonds in a large bowl. Mix mayonnaise, curry, soy sauce and lemon juice in a cup. Pour over chicken mixture. Toss lightly to mix. Chill several hours.

To Serve: Spoon on lettuce bed. Sprinkle with remaining almonds and garnish with pineapple chunks. Serves 6.