1 (8 1/4 oz.) can crushed pineapple, undrained
1 (8 oz.) container soft Philadelphia brand cream cheese
2 c. chopped cooked chicken
1 (8 oz.) can water chestnuts, drained and sliced
1/2 c. celery slices
1/2 c. slivered almonds, toasted
1/4 c. green onion slices
1/4 tsp. salt
Dash of pepper
4 med. tomatoes
Lettuce

Drain pineapple, reserving 1/4 cup liquid. Combine reserved liquid and cream cheese, mixing until well blended. Add pineapple, chicken, water chestnuts, celery, 1/4 cup almonds, onion, salt, and pepper; mix lightly. Chill.

Cut each tomato into 6 wedges, almost to stem end. Fill with chicken mixture. Sprinkle with remaining almonds. Serve on lettuce-lined plates.