Chicken Curry Salad

Time: 15 minutes
Serves: 4-6

Difficulty: 2

Ingredients:

4 cups cooked chicken breast, diced	16oz pineapple tidbits
1 or ½   pound halved seedless grapes	1 can sliced water chestnuts
1 ¼ cups sliced almonds	3 tsp medium yellow curry
1 ½ cup of mayo	1 tbsp soy sauce

Supplies:

Large bowl	Serving spoon
Second bowl	Pan

Directions:

When cooking the chicken breasts, make sure to season with salt and pepper. In large bowl combine chicken, grapes, pineapple, and chestnuts. Add ¾ cup of the almonds. In a second bowl combine remaining ingredients. Add to the chicken mixture and toss well. Chill overnight and sprinkle remaining almonds on top before serving.

Allergy Information: Contains nuts.