This is from my mother’s old file box of recipes. The card described the salad as “perfect for a ladies’ luncheon”.
1 cup mayonnaise or any combination of Greek yogurt, sour cream or crème fraiche
½ cup chicken broth
2 tsp or more mild curry powder
Juice of one lemon
5 stalks celery, minced
10 water chestnuts, minced (I use an equivalent amount of fresh jicama, approximately ¾ cup)
½ cup Vidalia onion, minced
2 cups seedless green grapes
8 ounces slivered almonds, toasted. Reserve half the almonds as a garanish.
Salt and white pepper to taste.
Shred or dice the meat from one small white cut chicken. Combine with all other ingredients.