- 3 cups cubed cooked chicken
- 1 pound seedless red grapes, halved
- 1 (15 ounce) can pineapple chunks, drained
- 1 cup sliced celery
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 cup mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon curry powder
- 1 cup toasted slivered almonds
- 1 papaya – peeled, seeded, and sliced
- 1 avocado – peeled, pitted, and sliced
- Combine chicken, grapes, pineapple chunks, celery, and water chestnuts in a large salad bowl. Mix mayonnaise, soy sauce, lemon juice, and curry powder in a separate bowl. Pour dressing over salad and toss lightly to coat. Cover and chill 8 hours to overnight. Stir almonds into salad just before serving; garnish with papaya and avocado slices.