1 (29 oz.) can Bartlett pear halves
2 c. diced, cooked chicken breasts
2 tbsp. chopped green onions
1/2 c. toasted almond slices
1/2 c. pineapple tidbits, drained
Lettuce, parsley sprigs for garnish
1 c. chopped celery
1 c. mayonnaise
1/2 tsp. salt
1/4 tsp. ginger
1 tbsp. minced fresh parsley

Drain and chill pear halves. Reserve 1/4 cup of syrup. Combine chicken, celery, green onion, almonds, and pineapples. Blend mayonnaise with pear syrup, parsley, salt and ginger. Toss gently with chicken mixture. Chill thoroughly.

Arrange 2 pear halves on each of 4 lettuce lined salad plates. Spoon chicken salad onto pears. Garnish.