2 c. cubed, cooked chicken
1 1/2 c. cooked rice
1/2 c. crushed pineapple, well drained
1 tbsp. red wine vinegar
2 tbsp. salad oil
1 tsp. salt
3/4 tsp. curry powder
1 c. celery, diced
1/4 c. green pepper, chopped
3/4 c. pecans, broken
3/4 c. mayonnaise

Combine chicken, rice, pineapple, vinegar, salad oil, salt and curry powder. Chill two hours or longer. Fold in celery, pepper, broken pecans, and enough mayonnaise to moisten. To serve, pile on lettuce leaves and garnish with pecan halves. Serves 6.