2 lb. chicken breasts
1 1/3 c. pre-cooked rice
1 1/2 c. mayonnaise (not salad dressing)
2 tbsp. lemon juice
2 c. diced celery
2 tbsp. grated onion
2 (13 oz.) cans pineapple tidbits, drained
1 c. quartered green grapes
1 c. slivered almonds

Day ahead: Cook chicken and season with onion, celery tops, salt, and pepper (not quantities in recipe). Discard onion and celery tops; dice chicken when cool. Cook rice; refrigerate.

Morning before serving: Mix chicken, mayonnaise, lemon juice, onion, celery, and pineapple. Just before serving, add the rice, grapes, and almonds. Serve on lettuce with slices of cranberries. Serves at least 10.