2 chicken breasts (water to cover)
Salt & pepper as desired
1 sm. onion, cut into chunks
1 (20 oz.) can of pineapple chunks, drained
1 c. celery, diced
1/2 c. slivered almonds
1/2 c. flaked coconut
1/2 c. cooked rice

DRESSING:

1 c. mayonnaise
1 tbsp. lemon juice
1/2 tsp. curry powder

Simmer chicken breasts in seasoned water to cover; add chunks of onion, if desired. When tender, remove breasts from water and let cool a few minutes. While still slightly warm, remove meat from bones and chop. Combine with drained pineapple chunks, celery, almonds, coconut and rice. Mix dressing and toss lightly with salad ingredients. Cover and chill overnight. Serves 2.