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.

Ingredients