Instructions: Sprinkle chicken breasts with salt and pepper. Steam until tender. Cool, bone, and cut into cubes. In a large bowl, combine mayonnaise, sour cream, chutney, ginger, curry, and salt. Fold in chicken, celery, and onions.

Chill for 2 hours and adjust seasonings. Cut pineapples, including the green tops, in half lengthwise and carefully cut out fruit, leaving shells approximately 1/2 inch thick. Cut some of the fruit into small slices and reserve for garnish. Just before serving, peel and dice avocados and papayas, fold into chicken mixture. Mound into the pineapple shells and garnish with reserved pineapple slices and watercress. Pass condiments in small bowls.

NOTES: We have always used boneless chicken breasts, about 2-2.5 lbs. We also skip the pineapple boats and watercress, mix the harboiled egg in from the start, and serve the salad in one bowl with the peanuts and bacon sprinkled on top. Rhona notes that this salad is also good with salmon instead of chicken.

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