Chicken Salad For Twenty-five

Ingredients

Instructions

Salad

  • 8 c. cooked chicken
  • 3 c. chopped celery
  • 2 cans sliced water chestnuts
  • 15 oz. can ripe olives, sliced
  • 4 c. white grapes
  • 1 c. slivered almonds, toasted

Dressing

  • 3 c. mayo
  • 3 tbls. red wine vinegar
  • 1 tbls. curry powder (scant)
  • 1/2 c. western dressing
  • 3 tbls. sugar
Combine dressing ingredients and mix well. Toss with remaining ingredients except almonds. Refrigerate for several hours or overnight to blend flavors. Sprinkle with almonds and serve.