4 whole cooked and diced chicken breasts
1/2 c. water chestnuts, sliced
1/2 c. chopped pecans
1/2 c. seedless grapes
1/4 c. finely chopped celery
1 tsp. finely minced candied ginger
3/4 c. mayonnaise
2 tbsp. wine vinegar
1 tbsp. soy sauce
2 tsp. minced onion
1/2 tsp. curry powder
6 slices canned pineapple
Lettuce leaves

Mix chicken, water chestnuts, pecans, grapes, celery and ginger. Blend mayonnaise, vinegar, soy sauce, onion and curry powder. Toss dressing with the chicken mixture. Chill. To serve, spoon onto pineapple slices arranged on lettuce leaves.