2 qts. cooked chicken or turkey, white meat, coarsely cut (6 whole breasts)
2 lbs. seedless grapes, red and green
2 c. chopped celery
1/4 c. green onions, thinly sliced
2 c. mayonnaise
1 tbsp. curry powder
2 tbsp. chopped chutney
2 (6 oz.) cans water chestnuts, drained and sliced
2 tbsp. soy sauce
1 (20 oz.) can pineapple chunks, very well drained, or lichee nuts, if desired
2 tbsp. lemon juice, optional
1 c. slivered almonds, toasted

1. Combine all ingredients except almonds and chill overnight.

2. Sprinkle toasted almonds on top of chicken salad just before serving.

3. If you like, serve on lettuce; garnish with wedges of your favorite melon. Makes 12 main dish servings.