Curry Chicken Salad

By: Susan Proctor
A Paula Deen Recipe

1 large roasted or rotisserie chicken (3 to 3-1/2 pounds), cut into 1-inch cubes
1 Cup chopped celery
One 8-ounce can sliced or chopped water chestnuts, drained
2 Cups seedless red grapes, halved
One 2-ounce package slivered almonds

DRESSING:

1 Cup mayonnaise
1 teaspoon soy sauce
1 Tablespoon fresh lemon juice
1-1/2 teaspoon curry powder
1 Tablespoon prepared chutney, like Major Grey's
Salt

1. Gently combine the chicken, celery, water chestnuts, grapes, and almonds in a large glass bowl.
2. In a separate bowl, combine the dressing ingredients and mix well. Add to the chicken mixture and stir gently to combine. Tast, and add salt if desired.

Serves 6 to 8

Serve this over lettuce or as a sandwich filling.