Perrys Curry Chicken Salad

This recipe was given to me by Keith Perry.  It is my favorite thing that he serves at his restaurant in Ketchum, Idaho.  Very generous of him.
5 lbs chicken marinate in teriyaki
1/2 can water chestnuts
2 cups raisins
5 cups grapes, red
2 bunches green onions, cut diagonally
2 bunches celery, cut diagonally
  Marinate chicken, 2-4 hours.  Then, combine all ingredients in a bowl. Pour sauce over and stir.  Chill and serve

Sauce Curried Chicken
2 cups Mayo
4 cups curry sauce (dressing)
1 Tbl Curry Powder

Dressing Curry
3/4 Cups white onion
2 1/2 cups brown sugar
1/4 cup white wine
3 Tbl Soy Sauce
7 Tbl Curry Powder
1 1/2 Tbl lemon juice
10 cups mayo
Purée onion then add brown sugar,white wine, curry powder, soy sauce and lemon juice, Measure Mayo into bucket then add curry mixture and blend well.