1 1/2 lb. chicken breasts, cooked and diced
1/2 c. mayonnaise
1 tsp. Dijon mustard
1/4 c. finely sliced scallions
1/2 c. finely chopped celery
1/4 to 1/2 tsp. salt
1/4 tsp. curry powder
1 (2 1/2 oz.) pkg. sliced almonds or pecans
1 (8 oz.) can sliced pineapple
1/2 c. shredded cheddar cheese
2 sourdough English muffins
Butter

Mix diced chicken with mayonnaise, mustard, scallions, celery, salt, and curry powder. Chill until ready to serve.

Toast muffins lightly and butter. Place one slice of pineapple on each muffin half. Stir nuts into chicken mixture and spoon over pineapple. Sprinkle top with cheese and broil until hot and cheese has melted.