2 lg. chicken breasts
1 tbsp. chicken bouillon
2 c. macaroni, cooked
1 c. mayonnaise
1/2 c. sour cream
3/4 c. chopped celery (diagonally cut)
1/4 c. red pepper or pimento
8 oz. pineapple tidbits, drained
1 c. seedless green grapes
2 tbsp. lemon juice
3 tbsp. tarragon vinegar
1/4 c. cashews or macadamia nuts
2 green onion tops, chopped (opt.)
Dash of celery salt
Dash lemon-herb seasoning
Salt & pepper to taste

Boil chicken breasts with 1 tablespoon chicken bouillon in water. When cooked, cool and cut in bite-sized pieces. While still warm, sprinkle with lemon juice and tarragon vinegar; toss to mix. Allow to marinate for at least 1/2 hour.

Place all ingredients in large bowl; add nuts last. Mix in mayonnaise and sour cream. Serve in dark green lettuce cups sprinkled with paprika, with additional tropical fruits on the side.