Chicken Curry Salad

I made this for Abby's dedication picnic last summer, and don't remember where I got the recipe... but it was good!

2 quarts chicken breast, cooked and coarsely cut (2 1/2 to 3 lbs uncooked)
1 can (20 oz) water chestnuts, diced
2 lbs seedless grapes
2 cups celery, sliced
2-3 cups slivered almonds, toasted, divided
3 cups mayonnaise
1 Tbsp curry powder
2 Tbsp soy sauce
2 Tbsp lemon juice
Boston or bib lettuce
1 can (1 lb 13 oz) pineapple chunks

Mix chicken with water chestnuts, grapes, celery, and add 1 1/2 to 2 cups almonds. In separate bowl, mix the mayo with curry powder, soy sauce, and lemon juice. Combine mayo and chicken mixture, chill for several hours. Spoon into nests of Boston or bibb lettuce. Sprinkle with remaining toasted almonds and garnish with pineapple chunks. Makes 12 generous servings.

Can also serve with warm naan.