5 c. cooked chicken breasts, boned and diced
2 c. pineapple chunks, drained
3/4 c. toasted almonds or cashews
2 c. seedless grapes, cut in half
2 c. celery, diced
1 c. mayonnaise
1 c. sour cream
1 tsp. curry powder
1 tsp. salt

Combine chicken, pineapple, nuts, grapes and celery in a large bowl. Mix together the mayonnaise, sour cream and seasonings. Stir into salad mixture and chill an hour. Serve on lettuce leaves with club crackers. This is a great hot weather dish. Keeps several days in icebox.