Turkey Teriyaki Muffins

- 1/4 cup mayonnaise
- 1/2 teaspoon curry powder
- 1/2 teaspoon soy sauce
- 1/2 teaspoon lemon juice
- 6 ounces (1-1/2 cups) cooked turkey breast, chopped
- 1/2 cup seedless green grapes, halved
- 1/4 cup water chestnuts
- 1/4 cup celery, diced
- 1/2 cup slivered almonds, toasted
- 2 Bays English Muffins, split and lightly toasted
- 4 slices canned pineapple, drained
- 2-4 tablespoons thick teriyaki sauce

Combine mayonnaise, curry powder, soy sauce and lemon juice; add turkey, grapes, water chestnuts, celery and 2/3 of almonds and mix well. Top each muffin half with a slice of pinapple and 1/4 of turkey mixture. Spoon teriyaki sauce over each muffin and broil lightly until heated through. Sprinkle with remaining toasted almonds.

Serves 4