3 c. cubed, cooked chicken
2 tbsp. salad oil
1 tbsp. lemon juice
1 1/2 c. ripe fresh pineapple cubes (or 1 (20 oz.) can pineapple chunks in their juice
1/2 c. chopped celery
1/2 c. sliced canned water chestnuts
1/4 c. chopped scallions
2/3 c. mayonnaise
1/4 c. toasted blanched almonds

Combine chicken cubes with salad oil and lemon juice, stirring well. If using canned pineapple, drain well and save juice for another use. Combine chicken with pineapple, celery, water chestnuts and scallions. Stir mayonnaise into chicken mixture. Cover and chill. Arrange on salad green and garnish with almonds. 6 servings.

One and one half to 2 teaspoons curry powder can be mixed with mayonnaise if desired.