3 c. cubed, cooked chicken
1 c. chopped celery
1 (8 oz.) can sliced water chestnuts, drained
1 c. mayonnaise
2 tsp. curry powder
2 tsp. lemon juice
2 tsp. soy sauce
1 (16 oz.) can mandarin orange segments, drained
1/2 tsp. salt

In a large bowl combine chicken, celery and water chestnuts. Sprinkle with salt and toss. In small bowl stir mayonnaise, curry powder, lemon juice and soy sauce until smooth. Reserve 5 orange segments for garnish, gently stir remaining oranges into salad. Cover and refrigerate 1 to 24 hours.

To Serve: Stir salad and transfer to a lettuce lined salad bowl. Garnish with reserved orange segments and water chestnuts if desired.