3 tbsp. French dressing
2 (12 or 13 oz.) cans chunk pineapple
1 1/2 c. seedless grapes
1 1/2 c. diced celery
1/2 c. whipping cream
1/2 c. mayonnaise
1/2 c. macadamia nuts or 1/2 c. pecans
8 slices pineapple
8 maraschino cherries
3 c. diced cooked chicken breasts
Lettuce leaves

Pour French dressing over diced chicken and toss to coat well. Refrigerate 8 hours or overnight.

Drain pineapple chunks well, add halved seedless grapes, diced celery and pecans. Add the fruit mix to the chicken, toss. Blend whipped cream and mayonnaise until smooth and mix into chicken. Toss until well blended.

Wash and drain lettuce leaves. Place on salad plates and top with drained pineapple rings. Spoon salad over pineapple rings and top with a cherry. 8 servings.