Exotic Chicken Salad recipe

An original recipe from the kitchen of Linda Kilbride, Maricopa, Arizona

4 cups chicken, cooked and chopped
1 small can water chestnuts, drained
1/3 cup celery, chopped fine
1/3 cup toasted almonds, chopped
1 small can crushed pineapple
1 can Oregon Thompson Seedless Grapes, drained

Mix all ingredients together.

Dressing:
1 1/2 cups mayonnaise
1 tablespoon curry powder

Fold in dressing. Chill and serve