Ingredients
1/4 cup sour cream1/4 teaspoon curry powder1/8 teaspoon salt1 cup diced cooked chicken1 can (8 ounces) pineapple chunks, drained1/4 cup chopped green pepper1/4 cup frozen or canned crabmeat, drained, flaked and cartilage removed1 tablespoon diced pimientos2 large avocados, peeled and sliced2 tablespoons lemon juiceLettuce leavesRed grapes, optional
Preparation
In a large bowl, combine sour cream, curry powder and salt. Add the chicken, pineapple, green pepper, crab and pimientos. Cover and refrigerate for 1-2 hours. Just before serving, toss avocados with lemon juice. Place avocados and crab mixture on lettuce. Garnish with grapes if desired.
