2 c. cooked chicken, diced
1 (6 oz.) can mandarin orange sliced, drained
1 (16 oz.) can chunk pineapple, drained
1 c. sliced red grapes, seedless
1-2 c. mayonnaise
2-3 stalks diced celery
1/2 c. shredded carrot
Paprika
Any type of decorative lettuce
Alfalfa sprouts (optional)

Mix chicken, vegetables and fruit in large bowl. Add enough mayonnaise to make salad creamy and stick together. (NOTE: If pineapple and oranges are not well drained, salad will become wet and juicy.) Chill 2-3 hours.

To serve, place leaf of lettuce on plate. Top with small amount of alfalfa sprouts (absorbs juices). Add 1 cup salad and sprinkle with paprika.

GARNISH: To dress up the plate, place 3 grapes (on stem) on top of navel orange slices. Serve with wedge of King's Hawaiian bread. Serves 6.