Exotic Luncheon Salad

A chicken salad with fruit, nuts and and some interesting spices. This recipe comes from a cookbook that my mother gave me that is about 20 years old called "With Singleness of Heart". I will post the recipe as is, because it is really good, however I strongly recommend cutting back on the amount of mayonnaise and using a low-fat version. This recipe is suppose to feed 25 in lettuce cups.

• Ready In: 20 mins
• Serves: 25

Ingredients

• 8  cups  bite size  cooked chicken
• 1 (8 ounce) can water chestnuts, chopped
• 1 -2  lb seedless grapes, halved
• 2  cups  chopped celery
• 1 (20 ounce) can pineapple chunks or 1 (20 ounce) can litchis
• 2  cups mayonnaise
• 1⁄2 cup  cream, whipped
• 1  tablespoon lemon juice
• 1⁄4 teaspoon curry powder
• 1  teaspoon soy sauce
• 1  teaspoon sugar
• 2  cups  toasted  slivered almonds

Directions

1. In a large mixing bowl, combine the chicken, chestnuts, grapes, celery, and pineapple chunks.
2. In a separate bowl, combine the mayonnaise, whipped cream, lemon juice, curry powder, soy sauce and sugar.
3. Combine chicken mixture with salad dressing mixture; add slivered almonds.
4. Serve in lettuce cups.