Chicken Salad Fit for a Queen
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Ingredients
| 3/4 cup | mayonnaise | | 2 tsp. | lemon juice | | 1 tsp. | curry powder | | 2 tsp. | soy sauce | | 2 cups | cooked chicken, in lg. chunks | | 1/4 cup | sliced water chestnuts | | 1/2 lb. | seedless grapes, halved | | 1/2 cup | chopped celery | | 1/2 cup | toasted slivered almonds | | 1 can (8 oz.) | pineapple chunks, drained |
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Instructions
Mix mayonnaise with lemon juice and seasonings, toss with remaining ingredients. Chill several hours. Serve on lettuce leaves, or on croissants.
Author's Comments
This is the luncheon dish served to Queen Elizabeth II when she visited the University of Virginia and Monticello.
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