- 2 qts. cubed cooked chicken breast
- 1 Cup Slivered Almonds
- 1/2 Cup Butter
- 2 Cups Sliced Celery
- 12 Pineapple Slices
- 2 Cups Mayonnaise
- 1 Tablespoon Curry Powder
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Lemon Juice
Saute almonds in butter until golden brown, stirring often, drain well.
Mix mayonnaise, curry powder, soy sauce and lemon juice into a dressing.
Combine chicken, celery, half of almonds and dressing. Chill.
Place pineapple slice on lettuce leaf. Top with chicken salad, sprinkle with remaining almonds.
