Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Salads
Amount Measure Ingredient -- Preparation Method
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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.
