3 pkg. chicken breasts
Tarragon
Porvence herbs
Juice of 2 lemons
Mayonnaise
Sour cream
Celery
Red or green onion
2 tbsp. curry
2 cans water chestnuts
1 jar chutney

Boil chicken with herbs and juice of lemons (after covering with water). Remove fat from cold chicken and cut in cubes. Add more lemon juice; cover and refrigerate.

Next morning, toss with light mayonnaise, sour cream, celery and onion. Sprinkle with water chestnuts and curry. Toss in 1 jar chutney and serve with coconut, shredded almonds, green and red grapes, hearts of palms, and raisins. Add white pepper, if desired.