3 c. diced cooked chicken
1 c. canned pineapple chunks, drained with juice reserved
3/4 c. sliced celery
1/2 c. mayonnaise
1/4 c. sour cream
3 tbsp. prepared chutney
1 tsp. curry powder
1/2 c. slivered almonds, toasted

In a large bowl, combine chicken, pineapple, and celery. In a separate bowl, use a wire whisk to blend 3 tablespoons reserved juice with remaining ingredients, except almonds. Stir into chicken mixture.

Cover and refrigerate at least 1 hour. Stir in almonds before serving. If desired, serve on lettuce leaves. Yield: about 4-6 servings.