1/2 c. water
1 lb. chicken breasts
1 tsp. onion salt
1/2 tsp. pepper
1 celery top
1 1/3 c. cooked cold rice
1 c. mayonnaise
1 tbsp. lemon juice
1 tsp. salt
1/2 tsp. curry
1/8 tsp. pepper
1 c. diced celery
13 oz. can crushed pineapple
1/2 c. coconut
1 tsp. onion powder

In water, cook chicken breasts, onion salt, pepper and celery top. Drain. Remove meat from bones and dice OR use leftover chicken chunks. Combine remaining ingredients in a large bowl and stir together well. Add chicken and stir in. Chill. Serve on lettuce leaves. Serves 6.