Chicken Salad

Chicken Salad

(yield 10-12 servings)

  • 1 (20 oz) can pineapple tidbits or chunks, drained
  • 8 cups bite-size cooked chicken
  • 1 (20 oz) can water chestnuts, sliced and drained
  • 2 pounds green or red grapes
  • 2 cups chopped celery
  • 2 cups slivered almonds
  • 1 bunch green onions, chopped

DRESSING:

  • 3 cups mayonnaise
  • 1 teaspoon curry (optional)
  • 1 and one-half Tablespoon soy sauce
  • one-half teaspoon salt
  • one-fourth teaspoon pepper

Mix all ingredients together and chill. One-half hour before serving, fold in the dressing mixture.

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