Ingredients

Salad :2 cups cooked chicken, cut into bite-sized pieces 1/4 cups sliced water chestnuts 1/2 lb. seedless green grapes, cut in half 1/2 cup chopped celery 1/2 cup toasted almond slivers 1 can (8 oz.) pineapple chunks, drained Dressing : 3/4 cup mayonnaise (I use a combination of light mayo w/reg mayo) 1 tsp. curry powder 2 tsp. soy sauce 2 tsp. lemon juice Directions: 1. Combine salad . In another small bowl, combine dressing . 2. Coat salad with dressing. Mix well; chill for several hours. Note: If I make this when my college-age daughter is home, I leave out the water chestnuts, chopped celery, and almonds (at her request). Made this way, it's her favorite chicken salad recipe, but my favorite way (and DH's) is with all the . :o) SOURCE: an Episcopal church cookbook which says the name comes from this being served to Queen Elizabeth II when she visited the University of Virginia on July 10, 1976. On the menu that day: chilled cream of asparagus soup, this curried chicken salad, Virginia ham, biscuits, chocolate mousse, Pinot Chardonnay

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