Exotic Luncheon Salad With Turkey
|Cooked turkey breast meat||2 Quart (Bite Sized Pieces, About 2 1/2 To 3 Pounds)|
|Canned water chestnuts||20 Ounce, drained and sliced or diced (1 Large Can)|
|Seedless grapes||2 Pound, stems removed|
|Sliced celery||2 Cup (32 tbs)|
|Toasted slivered almonds||2 Cup (32 tbs)|
|Mayonnaise||3 Cup (48 tbs)|
|Curry powder||1 Tablespoon|
|Soy sauce||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Boston lettuce head/Bib / butter lettuce head||1|
|Canned litchi nuts/1 large can (1 pound 13 ounce) pineapple chunks||20 Ounce (1 Large Can)|
Combine the turkey, water chestnuts, grapes, celery, and 1 1/2 to 2 cups of the toasted almonds.
Mix the mayonnaise with the curry powder, soy sauce, and lemon juice if used.
Combine with the turkey mixture; chill for several hours.
Spoon onto a bed of lettuce leaves arranged on individual serving plates.
Sprinkle with the remaining almonds and garnish with litchi nuts or pineapple chunks.