4 c. cooked chicken, dice
1 1/2 c. celery, sliced thin
1 1/2 c. pineapple tidbits, drained
1/2 c. red grapes
3/4 c. toasted slivered almonds
1/2 tsp. salt
1 tbsp. curry
1 tbsp. finely chopped onion
1 1/4 c. mayonnaise
3/4 c. shredded American cheese
1 1/2 c. potato chips, finely crushed

Combine chicken, celery, pineapple, grapes and almonds. Toss lightly with salt, curry, onion and mayonnaise. Place in casserole. Sprinkle with cheese and potato chips. Bake at 375 degrees for 10 minutes or until brown. Serve immediately.

Can be spooned into tostado shells and heated. Makes a great luncheon dish. Serves 8.