1 (8 oz.) can unsweetened pineapple chunks
2/3 c. mayonnaise
1 tbsp. Dijon mustard
3/4 tsp. curry powder
1/8 tsp. salt
4 c. cooked chicken, cooled
1/4 c. celery, thinly sliced
2 tbsp. green onions (scallions) thinly sliced
1/3 c. unsalted, slivered almonds
1/3 c. raisins

Combine 3 tablespoons juice drained from pineapple with mayonnaise, mustard, salt and curry powder. Set aside. Cut chicken into small chunks and mix with remaining ingredients. Add flavored mayonnaise and blend well. Refrigerate 1 hour. Serve on bed of red leaf lettuce with green grapes and good crusty bread.