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Exotic Chicken Salad

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      Title: EXOTIC CHICKEN SALAD
 Categories: Chicken, Salads
      Yield: 8 Servings
 
  4 1/2 lb Chicken breasts, split
      2 pk Slivered almonds
      2 tb Soy sauce
      2 cn Sliced water chestnuts
           Butter
           Salt and pepper
      2 c  Mayonnaise
  1 1/2 ts Curry powder
      2 c  Celery, sliced
      2 lb Seedless red grapes
           Lettuce
      2 tb Lemon juice
 
  Brush chicken breast with melted butter and sprinkle with salt and
  pepper. Wrap in heavy-duty aluminum foil, seal edges tightly. Place
  in shallow pan. Bake at 350~ for 1 hour. Cool, skin, bone and cut
  into bite size pieces. Coat almond slivers with butter, spread on
  cookie sheet and roast in 350~ oven for about 15 minutes. Spread on
  paper towels with salt. Mix mayonnaise, curry, soy sauce and lemon
  juice. Combine with chicken, celery, water chestnuts and whole
  grapes. Chill. Cover. Serve sprinkled with almonds.
 
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