----- Now You're Cooking! v4.59 [Meal-Master Export Format]
 
       Title: Exotic Chicken Salad
  Categories: Salads
       Yield: 8 servings
 
   4 1/2 lb chicken breasts, split
       2 pk slivered almonds
       2 tb soy sauce
       2 cn sliced water chestnuts
       1    butter
       1    salt and pepper
       2 c  mayonnaise
   1 1/2 ts curry powder
       2 c  celery, sliced
       2 lb seedless red grapes
       1    lettuce
       2 tb lemon juice
 
   Brush chicken breast with melted butter and sprinkle                       
   with salt and pepper. Wrap in heavy-duty aluminum                          
   foil, seal edges tightly. Place in shallow pan. Bake                       
   at 350~ for 1 hour. Cool, skin, bone and cut into bite                     
   size pieces. Coat almond slivers with butter, spread                       
   on cookie sheet and roast in 350~ oven for about 15                        
   minutes. Spread on paper towels with salt. Mix                             
   mayonnaise, curry, soy sauce and lemon juice. Combine                      
   with chicken, celery, water chestnuts and whole                            
   grapes. Chill. Cover. Serve sprinkled with almonds.                        
                                                                              
 
 -----

Plain Text Version of This Recipe for Printing or Saving