Recipe - Exotic Chicken Salad

4 One half pound Chicken breasts, split
2 pack Slivered almonds
2 tablespoon Soy sauce
2 cn Sliced water chestnuts
Butter
Salt and pepper
2 cup Mayonnaise
1 One half teaspoon Curry powder
2 cup Celery, cut or sliced up
2 pound Seedless red grapes
Lettuce
2 tablespoon Lemon juice

Brush chicken breast with melted butter and sprinkle with salt and pepper.
Wrap in heavyduty aluminum foil, seal edges tightly. Place in shallow pan.
Bake at 350~ for 1 hour. Cool, skin, bone and cut into bite size pieces.
Coat almond slivers with butter, spread on cookie sheet and roast in 350~
oven for about 15 minutes. Spread on paper towels with salt. Mix
mayonnaise, curry, soy sauce and lemon juice. Combine with chicken, celery,
water chestnuts and whole grapes. Chill. Cover. Serve sprinkled with
almonds.
Posted to MMRecipes Digest V3 #204

Date: Sun, 28 Jul 1996 17:57:55 PST

From: swooding@juno.com (susan j. wooding)