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.