2 c. coarsely cubed chicken
1 c. diced celery
1 c. pineapple tidbits, drained
2 tbsp. currants
1/2 c. sliced water chestnuts

DRESSING:

1 c. mayonnaise
1/4 c. sour cream
1 tsp. curry (I use more)
2 tbsp. lemon juice
1/4 c. plain chutney
1/2 c. slivered almonds

Combine salad ingredients. Make dressing and add to salad no more than 30 minutes before serving. Serves 6 to 8.