3 c. cooked, diced chicken
8 oz. can sliced water chestnuts
1 lb. seedless grapes, red and green mixed
2 c. celery
1 c. pecans

DRESSING:

2 c. real mayonnaise (or Kraft light)
1 tbsp. curry powder
1 tbsp. soy sauce
2 tbsp. lemon juice (omit if using light mayo)

Combine salad ingredients. Mix dressing in separate bowl, then stir into salad until well blended. Refrigerate.