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3 cups chicken cubed cooked
1 cup celery chopped
1 8-ounce can water chestnuts sliced, well drained
1/2 teaspoon salt
1 cup mayonnaise
2 teaspoons curry powder
2 teaspoons lemon juice
2 teaspoons soy sauce
1 16-ounce can mandarin orange segments well drained
Lettuce leaves
Watercress sprigs (optional)


1. In a large bowl, combine chicken, celery and water chestnuts. Sprinkle with salt and toss.

2. In a small bowl, stir mayonnaise, curry powder, lemon juice and soy sauce until smooth and blended. Stir into chicken mixture until well blended. Reserving five mandarin orange segments for garnish, gently stir remaining oranges into salad. Cover and refrigerate at least 1 or up to 24 hours.

3. To serve, stir salad and transfer to a lettuce-lined serving bowl. Garnish with reserved orange segments and watercress.