2 c. cooked cubed chicken
1 1/2 c. cooked rice
1/2 c. well drained pineapple wedges
1 tbsp. red wine vinegar
2 tbsp. salad oil
1 tsp. salt
1/4 to 3/4 tsp. curry powder, or to taste
1 c. chopped celery
1/4 c. chopped green pepper
3/4 c. broken pecans
1/2 to 3/4 c. mayonnaise (sour cream may be substituted for part of mayonnaise, if desired)

Combine chicken, rice, pineapple, vinegar, oil, salt, and curry powder. Chill 2 hours, or overnight. Fold in celery, green pepper, pecans, and enough mayonnaise to moisten. Pile on lettuce leaves. Serves 8 to 10.