Calypso Chicken Salad

From Tandy Stephens

1 TBSP Minced Onion
1 TBSP Lemon Juice
1 TBSP Soy Sauce
1 TBSP Curry Powder
½ tsp Ginger
1 Cup Mayonnaise

Mix ingredients for sauce together

1 Cup Chopped Green Pepper
1 Lb. boiled chopped Chicken
1 can Pineapple tidbits
1 Cup Seedless red/purple grapes halved
1 8 oz. can Water Chestnuts, chopped
1 2oz jar Pimentos, drained and chopped

Mix all ingredients together with the sauce.
Top with slivered almonds, toasted

(Nice served in lettuce bowls with Avocado slices).
Best if made the day before and you let sit in fridge over night for flavors to blend. Yum!!!