2 cups cooked chicken, cut into small pieces
1 1/2 cups diced celery
1 1/2 cups diced canned pineapple
1/4 cup shredded carrot (not grated)
1/2 cup toasted almond halves
1/2 cup mayonnaise
1/4 cup commercial sour cream
1 tsp. curry powder
1 tsp. freshly squeezed lemon juice
1/2 tsp. salt

Combine chicken, celery, pineapple, carrots and almonds. Blend mayonnaise with sour cream and seasonings; pour over chicken and toss lightly. Chill thoroughly; arrange on salad greens and garnish with parsley.

Serves 6.