Turkey Buffet Salad
|Chopped cooked turkey||3 Pound (Mostly Breast Meat, 2 Quarts)|
|Canned water chestnuts||20 Ounce, sliced (1 Can)|
|Seedless grapes||2 Pound|
|Sliced celery||2 Cup (32 tbs)|
|Toasted slivered blanched almonds||2 Cup (32 tbs)|
|Curry powder||1 Teaspoon (Or More To Taste)|
|Soy sauce||2 Tablespoon|
|Mayonnaise||3 Cup (48 tbs)|
|Canned pineapple chunks||29 Ounce (1 Pound 13 Ounce Can)|
Cut the turkey into bite-size pieces, not too small.
Stir in the water chestnuts, washed and stemmed grapes, celery, and 1 1/2 cups of the almonds.
Mix the curry powder and soy sauce with the mayonnaise, and combine with the turkey mixture.
Mix well and chill for several hours.
Top with remaining nuts.
Spoon into lettuce cups, and distribute the pineapple chunks on top of the salad.