1 sm. pineapple
1 c. cooked, cubed chicken
1 c. ham, cut into julienne strips
2 bananas, sliced diagonally
1 avocado, chunks
2 ribs celery, sliced
1/4 c. chopped walnuts
1/4 c. maraschino cherries, quartered
Yogurt dressing (recipe follows)

Cut pineapple in 1/2 lengthwise. Cut around the edge of the pineapple and down through the center of the core without cutting through the shell. Scoop out the pineapple pulp. Cut into 1-inch cubes. Reserve the shell.

In a bowl combine all ingredients. Cover and chill for 1 hour. Make salad dressing:

Combine 8 ounces fruit yogurt, 1/4 cup whipped cream, and 1/4 cup mayonnaise. When ready to serve, arrange fruit mixture in pineapple shells. Serve with yogurt dressing.