Heavenly Chicken Salad

1 (8 ounce) can water chestnuts, drained and halved

2 tablespoons fresh lemon juice

2 pounds cooked and chopped chicken breast

½ bunch celery, chopped

1 pound red seedless grapes, halved

1 cup toasted slivered almonds

1 cup mayonnaise

½ (8 ounce) jar Major Grey s chutney

½ teaspoon curry powder

1 teaspoon salt

Toss the water chestnuts with the lemon juice in a large bowl. Add the chicken, celery, grapes, and almonds to the water chestnuts. Stir the mayonnaise, chutney, curry powder, and salt together in a separate bowl. Fold the chicken mixture into the mayonnaise mixture; stir to coat evenly. Chill in refrigerator at least 30 minutes before serving.