CHICKEN SALAD:

4 lbs. chicken (boneless breasts), cooked and cubed
1 c. diced celery
2 tsp. grated onion
1 c. seedless grapes
1/2 c. toasted almonds
1 can water chestnuts, sliced
1 can pineapple chunks
1 can mandarin orange
1 c. mayonnaise
2 tbsp. lemon juice
1 tsp. curry
1 tbsp. soy sauce
Salt and pepper to taste

Combine all ingredients and put in prepared pastry boat. Chill until ready to serve.

PASTRY BOAT:

2/3 c. water
1/4 tsp. salt
5 tbsp. butter
2/3 c. flour
3 eggs

In 2 quart pan, combine water, butter, and salt; bring to a boil. Add flour, all at once, and remove from heat; beat with a wire whip until smooth. Beat in eggs, one at a time, until smooth and glossy. Spoon into 9 inch greased cheesecake pan with removable bottom. Spread evenly. Bake 40 minutes at 400 degrees. Turn oven off; prick 10-12 times with a toothpick. Leave in oven for 10 minutes, then take out and cool. When cool, place lettuce leaves in cavity and fill with prepared chicken salad. Great for a luncheon! Enjoy!!