Margaret Gaegler's Chicken Salad

Submitted by Maria Salvatore

This was a favorite luncheon entrée my mother and “Aunt” Margie used to make for special occations

Ingredients

1/4 cup of water chestnuts, sliced
1/2 lb. of seedless grapes
1/2 cup of celery, chopped
1/4 cup of slivered almonds toasted
2 cups of chicken cooked and cut up
Pineapple

Dressing:
3/4 cup of mayo
1 tsp. of curry powder
1/2 tsp. of soy sauce
2 tbsp. of lemon juice

Directions

1. Blend dressing ingredients together

2. Combine and chill all ingredients for several hours

3. Garnish with pineapple chunks and 1/4 cup of almonds

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