6 skinned, boned, cooked & cubed chicken breasts
1/2 c. French Dressing (recipe listed below)
1 c. salted cashews
1 can (20 oz.) chunk pineapple, drained well
1/2 c. chopped celery

FRENCH DRESSING:

3 tbsp. olive oil
1 tbsp. white vinegar
1 tbsp. lemon juice
3 tbsp. pineapple juice
1/4 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. paprika

French Dressing - mix well.

Cook chicken in 2 cups of water plus 1 cup chicken broth. Cube chicken while still hot. Pour French dressing over chicken and marinate in the refrigerator up to 24 hours. Combine any of the following to taste: Mayonnaise, softened cream cheese, sour cream and pineapple juice. This mixture should be thick. Spoon over drained chicken cubes and mix. Add nuts, chilled pineapple chunks and celery as close to serving time as possible. Wonderful served as salad on a bed of lettuce. Omit the pineapple chunks if serving on croissants for sandwiches.