3 c. cooked chicken, cut bite size
1 c. thinly sliced celery
1/2 c. slivered almonds, toasted in 350 degree oven about 5 minutes
14 oz. pineapple chunks, drained & cut smaller
1/2 c. sliced black olives or pimiento olives DRESSING: 1 c. salad dressing or mayonnaise
1/2 tsp. curry powder
2 tsp. vinegar
2 tbsp. milk
1 tsp. granulated sugar 8 c. cut up head lettuce, lightly packed or layers of frilly lettuce Combine first 5 ingredients in large bowl. DRESSING: Mix first 5 ingredients in small bowl. Place lettuce in large bowl. Pour up to 1/2 dressing over top and toss. Arrange on 4 large plates. Add remaining dressing to chicken mixture and toss. Divide among plates over lettuce. Serves 4. | 
