Curry Chicken Salad

Curry Chicken Salad 
Cooking with K
via email 

3-4 cups cooked chicken, cut in cubes (I used a rotisserie chicken from Sams)
2 stalks celery, sliced
1/2 cup chopped water chestnuts
2 oz. slivered almonds
2 cups red grapes, sliced
1 cup mayonnaise
1 tablespoon soy sauce
1 tablespoon lemon juice
1-1 1/2 teaspoons curry powder
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon black pepper

In a large bowl, toss together the first five ingredients; set aside. 

In a medium bowl, using a wire whisk, blend together the remaining ingredients until smooth and creamy.

Pour the mayonnaise mixture on the chicken mixture.  Fold ingredients together, making sure to coat it well, but being careful not to mash the grapes too much. 

Refrigerate overnight.  Serve on a lettuce bed or croissants.  Refrigerate any leftovers.