1 sm. pineapple
6 oz. diced cooked chicken
2 oz. julienne-cut Cheddar cheese (thin strips)
1/4 c. sliced celery
1/4 c. diagonally sliced carrot
1/4 c. diced green bell pepper
1/4 c. sliced scallions (green onions)
1/4 c. golden raisins
3 c. torn lettuce leaves
1/2 c. plain low-fat yogurt
2 tbsp. plus 2 tsp. mayonnaise
1/4 tsp. salt
Dash pepper, or to taste

Using heavy knife, cut pineapple in half lengthwise (do not remove leaves); using spoon or paring knife, scoop or cut out fruit from each pineapple half, leaving a 1/4 inch thick shell. Dice pineapple and measure 1 cup; refrigerate remaining pineapple for use at another time.

In medium mixing bowl combine 1 cup pineapple with the chicken, cheese, vegetables and raisins; mixing well. Line each pineapple shell with 1 1/2 cups lettuce; top each with half of the chicken mixture. In small bowl combine yogurt, mayonnaise and seasonings and drizzle half of mixture over each portion of chicken mixture. Each salad-stuffed shell serves 2. Makes 4 servings.

Variation: Prepare chicken mixture as directed, but discard pineapple shells. Fill each of four 2 ounce pita breads with 3/4 cup lettuce, 1/4 of the chicken mixture and 1/4 of the mayonnaise mixture. Great for toting!