Curry Chicken Salad

• 1 large roasted chicken cut into 1-inch cubes
• 1/2  cup  chopped celery
• 1 8-ounce can sliced or chopped water chestnuts drained
• 2  cup  seedless red grapes halved
• 1 2-ounce package slivered almonds

Dressing:
1-cup mayonnaise
1-tablespoon soy sauce
1-tablespoon fresh lemon juice
1 1/2 teaspoon curry powder
1 tablespoon prepared mango chutney
Salt

Gently combine the chicken, celery, water chestnuts, grapes, and almonds in a large glass bowl. Combine the dressing ingredients and mix well. Add to the chicken mixture and stir gently to combine. Season with salt, to taste.

Yield: 6-8 servings
Prep time: 10 minutes
Ease of preparation: easy

PD and Friends, pg. 113

Recipe Courtesy of Paula Deen