Curry Chicken Salad

Cheri Clotiaux Stringer (source unknown)

8-10 servings

One of those perfect chicken salads for a gathering, with a few flavor surprises via curry, soy sauce and grapes. (May 2000)

8-10 boneless chicken breasts
Melted butter
Salt and pepper
2 cups mayonnaise
1 Tbsp curry powder
3 (3.25oz) pkgs slivered almonds
2 Tbsp soy sauce
2 cups sliced celery
2 lbs seedless grapes
3 (6oz) cans sliced water chestnuts
Lemon juice
Boston or Bibb lettuce

Brush chicken with melted butter and season with salt and pepper. Broil each side for 6-8 minutes. Cool. Coat almond slivers with melted butter and place on cookie sheet.

Roast at 350˚F until they turn a light brown (10-15 minutes). Spread almonds on paper towel and sprinkle with salt, set aside.

Mix mayonnaise (do not substitute) with curry powder and soy sauce. Add lemon juice. Combine with chopped chicken, celery, water chestnuts and grapes. Stir in half of almonds. Chill. Sprinkle remaining half of almonds on top of salad at serving time.