CHICKEN, FRUIT AND CURRY SALAD

The salad can be served on top of butterhead lettuce leaves or sandwiched between two pieces of whole wheat bread.

FOR THE SALAD:
4 cups diced cooked chicken
2 cups grated coconut
1 (5 1/2-ounce) can pineapple chunks, cut in half
2 cups halved grapes (seeds removed if necessary)
1 cup sliced water chestnuts
1 small can cashews (optional)
1 small can smoked almonds, cut in half (optional)
FOR THE DRESSING:
1 1/2 cups mayonnaise
1 teaspoon curry powder (or more to taste)
1 tablespoon lemon juice
1 tablespoon soy sauce

TO MAKE THE SALAD:
Put the chicken, coconut, pineapple chunks, grapes, and water chestnuts in a large bowl. Toss to mix well.

TO MAKE THE DRESSING:
Mix together the mayonnaise, curry powder, lemon juice, and soy sauce in a small bowl and stir until well blended.

JUST BEFORE SERVING:
Stir the dressing into the salad to blend evenly. Add the cashews, if using them, and the almonds, and mix.

Servings: 8
Source: Lost Recipes: Meals to Share with Friends and Family by Marion Cunningham