To make the salad: Put the chicken, coconut, pineapple chunks, grapes, and water chestnuts in a large bowl. Toss to mix well.
To make the dressing: Mix together the mayonnaise, curry powder, lemon juice, and soy sauce in a small bowl and stir until well blended.
Just before serving, stir the dressing into the salad to blend evenly. Add the cashews, if using them, and the almonds, and mix.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.