3 lb. boneless, skinless chicken breasts
3 (3 1/4 oz.) slivered almonds
2 c. mayonnaise
2 tbsp. lemon juice
1 tbsp. curry powder
2 tbsp. soy sauce
2 c. chopped celery
3 (6 oz.) cans water chestnuts, sliced
2 lb. seedless grapes
2 cans mandarin oranges
Lettuce for garnish

Cut chicken into bite-size pieces and cook on stove or in microwave. Coat almond slices with butter. Roast in 350 degree oven or in microwave until brown (takes 4-5 minutes stirring every minute in microwave). Drain a few hours before serving, mix mayonnaise with lemon juice, curry powder and soy sauce.

Combine with chicken, celery, water chestnuts and fruits. (Pineapple may also be added.) Arrange lettuce on platter or in bowl. Mound chicken in center. Sprinkle almonds on top. Serves 12.