4 chicken breasts
1 c. chopped celery
1 c. chopped green pepper
1/4 c. chopped onion
6 slices cucumber
1 (15 1/2 oz.) can drained pineapple chunks
1/2 c. salad dressing
1 tsp. lemon juice
1/4 tsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. curry
1 sm. pkg. slivered almonds
1 sm. pkg. pecans

Cover chicken with salted water and cook until fork tender. Remove skin when cool and cut into bite size pieces. In large bowl, mix celery, green pepper, onion, cucumber, pineapple chunks, and chicken. Combine salad dressing, lemon juice, dill weed, salt, pepper, curry, and pineapple juice. Add dressing to chicken mixture and stir lightly. Chill. Serve on lettuce. Top with roasted nuts. Serves 6.