8 oz. pineapple chunks, drained
4 c. cooked chicken, diced
1/2 c. sliced celery
1/3 c. toasted slivered almonds
2 tbsp. thinly sliced onion
1/3 c. raisins
2/3 c. mayonnaise
1 tbsp. Dijon mustard
3/4 tsp. curry powder
1/4 tsp. salt

For the dressing: Combine 2 tablespoons of reserved pineapple juice with the mayonnaise, mustard, curry and salt.

Combine chicken, pineapple, celery, onion, almonds and raisins. Add mayonnaise dressing and blend well. Refrigerate at least 2 hours. Serve on lettuce and garnish with grapes.