Turkey Curry Grape Salad

This makes enough for a large crowd, and can be scaled down!

Ingredients:

• 8 cups (2 liter) cooked turkey, or boneless chicken breast (pan fried until golden)
• 1½ cups (360 ml) water chestnuts sliced
• 2 lbs seedless green grapes
• 2 cups (½ liter) chopped celery
• 2 cups (½ liter) sliced almonds
• 3 cups (almost ¾ liter) mayonnaise
• 2-3 tablespoons curry powder
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 large can of pineapple chunks drained [1 lb. 13 oz., 800 gr drained]

Instructions:

• Dice the turkey or chicken
• Place turkey or chicken, chestnuts, grapes, pineapple, and celery in a large bowl
• In another bowl mix the mayo, curry, soy sauce, and the lemon juice together, then mix with the turkey and fruit
• Arrange the salad on lettuce leaves on a large platter
• Toast the almonds (or pan fry them in some butter - this is faster than toasting)
• Sprinkle the toasted almonds on top just before serving (or mix in with the salad)
• This recipe can be made a day ahead (but don't add the almonds until ready to serve)