As we work on this newsletter our temperature for tomorrow morning will be -20 F without the wind chill! By the time you read this newsletter Roz will be enjoying a tropical cruise with her husband. That gave us the inspiration for today’s recipe:

Tropical Chicken Salad

• 1 chicken cooked, cooled and diced (use a rotisserie chicken from your local deli!)
• 4 cans (5 ounce) water chestnuts, drained and chopped
• 2 pounds seedless grapes
• 1 1/2 cups slivered almonds
• 3 cups mayonnaise
• 2 tablespoons soy sauce
• 2 1/2 cups pineapple chunks
• 1 tablespoon curry powder (optional)

Simply mix everything together and chill. This will make 12 nice size servings.