Curry Chicken Salad

I'm not a huge curry fan and wouldn't think this was appealing on my own, but this Paula Deen recipe is to-die-for. We've had this at work a couple times, and you can't stop eating it once you start. There's something about the mixture that is addictive...if I see red grapes anywhere I instantly think of this chicken salad recipe. Bring this to your next potluck.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 1  large  roasted whole chicken, cut into 1 inch cubes
• 1⁄2 cup  chopped celery
• 8  ounces water chestnuts, drained and sliced
• 2  cups red seedless grapes, halved
• 2  ounces  slivered almonds

• Dressing

• 1  cup mayonnaise
• 1  tablespoon soy sauce
• 1  tablespoon fresh lemon juice
• 1 1⁄2 teaspoons curry powder
• 1  tablespoon  prepared mango chutney
•  salt

Directions

1. Gently combine the chicken, celery, water chestnuts, grapes, and almonds in a large glass bowl.
2. Combine the dressing ingredients and mix well.
3. Add to the chicken mixture and stir gently to combine.
4. Season with salt to taste.