2 c. diced cooked chicken
1 1/4 c. sliced water chestnuts
1/2 lb. green seedless grapes
1/2 c. chopped celery
1 (8 oz.) can pineapple chunks, drained
1/2 c. slivered almonds

DRESSING:

3/4 c. mayonnaise
1 tsp. curry powder
2 tsp. soy sauce
2 tsp. lemon juice

In a bowl mix chicken with other salad ingredients. Combine dressing ingredients. Add to chicken mixture. Refrigerate. Serve on lettuce or in half scooped out pineapple. Serves 4 for lunch or 6 with other foods.