I’ve really enjoyed having The Charlotte Cookbook, 30th Anniversary Edition, published by the Junior League of Charlotte, in my possession. Lately I’ve been going to the cookbook for some “sides” inspiration. With all of those barbecues and get-togethers coming up in the warmer months I thought it would be fun to do a series of six spring/summer sides for any of your entertaining needs! First up in this series is a recipe for “Hawaiian Chicken Salad.” It could also be a delicious main course! Hawaiian Chicken Salad (contributed by Miss Frances Waddill) INGREDIENTS: 2 quarts coarsely cut, cooked chicken breast 2 cups celery, sliced 1 5-ounce can water chestnuts, sliced 1 pound seedless grapes 2-3 cups toasted, slivered almonds 3 cups mayonnaise 1 tablespoon curry powder 1 tablespoon soy sauce 1 teaspoon lemon juice pineapple chunks paprika DIRECTIONS: Combine cubed chicken, celery, water chestnuts, grapes, and most of the almonds (reserve a few for garnishing later). Mix mayonnaise with curry and soy sauce and a little lemon juice. Mix mayonnaise mixture with chicken/fruit mixture and chill several hours or overnight. When ready to serve, garnish with paprika, reserved almonds, and drained pineapple chunks. Serves 18.