4 chicken breasts
1 (8 oz.) can water chestnuts or use fresh if available
1 (16 oz.) can pitted medium black olives
Dry vermouth
1 (16 oz.) can chunk pineapple
Sour cream
Hellmann's mayonnaise
Curry powder
Major Grey's Chutney
2 ripe papayas, cut in half
Lime juice
Leaf lettuce

Poach chicken breasts in small amount of water and about 1/3 cup of dry vermouth. After chicken is cool, cut into large chunks. Make sauce to taste of 1/2 sour cream and 1/2 mayonnaise, seasoned with curry powder and chutney. Combine chicken, olives, pineapple and sauce and refrigerate for a couple of hours. Serve chicken salad in a half of fresh papaya sprinkled with lime juice on fresh crisp leaf lettuce.