3 c. diced cooked chicken breast
1 (5 oz.) can water chestnuts, drained and sliced
1 c. pineapple chunks
2 tbsp. chopped green onion
3/4 c. sour cream
1 tsp. curry powder
1/2 tsp. salt
1/4-1/2 c. toasted almonds

Combine chicken, chestnuts, pineapple and onions. Chill. Blend together sour cream, curry powder, salt. Toss lightly with chicken mixture. Garnish with almonds. Serves 4 to 6.