Church Chicken Salad

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Ingredients

  • 4 cups cooked chicken, cut up
  • 2 cans sliced water chestnuts, drained
  • 1 cup finely chopped celery
  • 2 cups fresh seedless green grapes
  • 1 cup slivered almonds, toasted

    Dressing:

  • 1 cup mayonnaise
  • 2 teaspoons curry powder
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice

    Directions

    Blend dressing ingredients and add to the chicken, celery, chestnuts and green grapes.

    Mix well and chill thoroughly.

    Just before serving, add all but 3 tablespoons almonds. Garnish with reserved almonds.
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