2 cups chopped chicken breast, cooked
2 cups diced peaches
1 (5-ounce) can diced water chestnuts, drained
1/2 cup slivered almonds
1/2 cup chopped celery

Dressing:
2/3 cup mayonnaise
1 teaspoon soy sauce
1/2 teaspoon salt
1/2 teaspoon curry powder

Toss together first five ingredients. In a separate bowl, combine dressing ingredients. Pour over salad and chill.
Note: Gail suggests serving on a bed of lettuce or in half a cantaloupe.