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Curried Turkey Salad

4 cups coarsely chopped cooked turkey, white meat 
1 small can water chestnuts, drained and diced 
1 pound seedless green grapes, halved 
1 cup chopped celery 
1 cup slivered almonds, toasted and divided 
1 1/2 cups mayonnaise 
1 1/2 teaspoons curry powder 
1 tablespoon soy sauce 
lettuce leaves 
1 can (8 ounces) pineapple chunks, drained 

In a mixing bowl, mix turkey, water chestnuts, grapes, celery, and 1 1/2 cups almonds. In a separate bowl mix the mayonnaise with the curry and soy sauce; combine with turkey mixture. Chill for several hours. Serve on lettuce garnished with the remaining almonds and pineapple chunks. 
Serves 8.