GRAPE CHICKEN SALAD  			
				
					

1 qt. baked chicken breast (cut bite size)
1 sm. can water chestnuts (slice and drain)
2 c. chopped celery
1 1/4 lb. white seedless grapes, cut in half
									        1/2 c. toasted slivered almonds or pecans

SAUCE:

1 1/2 c. mayonnaise
2 tbsp. soy sauce
1 level tsp. curry powder

Mix well and pour over salad and mix. Refrigerate.