2 whole broiler-fryer chicken breasts, cooked, boned, cut into bite-size pieces
1 can ( 4 oz. ) water chestnuts, drained and sliced
1/2 pound seedless grapes
1/2 cup thinly sliced celery
1/2 cup slivered almonds, toasted
3/4 cup mayonnaise
1 teaspoon curry powder
2 teaspoons soy sauce
2 teaspoons lemon juice
1/2 cup mandarin orange sections
bibb lettuce
lychee nuts (garnish)

In large bowl, place chicken; add water chestnuts, grapes, celery and slivered almonds. Mix together gently. (This can be done up to 8 hours prior to serving if covered and refrigerated.) In small bowl, place mayonnaise, curry powder, soy sauce and lemon juice; stir with wire whisk until well blended. Up to 4 hours before serving, gently add mayonnaise mixture and mandarin oranges to chicken mixture. Serve on bibb lettuce and garnish with lychee nuts, if desired. Makes 6 servings

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Recipe from the National Chicken Council