 | | Directions | - Combine chicken, grapes, celery, sliced water chestnuts, and almonds in a large salad bowl. Cover and refrigerate.
- In a small mixing bowl, combine dressing ingredients. Cover and refrigerate. This dressing can be made the previous day.
- Just before serving, combine salad with dressing until coated. Fold in the pineapple. Serve on a bed of lettuce greens. Serve a muffin or garlic toast along side.
Garnish with toasted sliced almonds or honey roasted sliced almonds and fresh fruit.
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Prep Time: 30 minutes
Container: large salad bowl
Servings: 12
|  | | Ingredients | | - | | 4 cups cooked chicken or turkey, seasoned to taste and cut into small bite sized pieces |
| - | | 8 ounces sliced water chestnuts |
| - | | 1 pound seedless grapes, halved |
| - | | 1 1/2 cups celery, chopped fine |
| - | | 1 1/2 cups slivered almonds, extra for garnish if desired |
| - | | 13 ounces pineapple chunks, drained and halved |
| - | | 12 large lettuce leaves |
| - | | salt, season to taste |
| - | | DRESSING: |
| - | | 1 cup mayonnaise (not salad dressing) |
| - | | 1/2 cup sour cream |
| - | | 1 teaspoon curry powder |
| - | | 1 tablespoon soy sauce |
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