1 fresh pineapple (middle leaves pull out easily when ripe)
1 med. avocado
1 c. halved cherry tomatoes
1 c. cooked chunked chicken
1/3 c. sliced ripe olives
Catalina dressing

Cut pineapple in half longways. Leave the leaves on it. Cut the fruit out of the inside with a curved knife. Leave enough of the sides so you can use the pineapple as a bowl for the salad. Sprinkle lemon juice inside the pineapple and drain. Peel and cut the avocado into bite-size pieces. Rinse the pieces in lemon juice to keep them from turning brown. Stir all the ingredients gently.

Fill the pineapple "bowls" and add the dressing. This is great with date nut bread (it comes in a can) and cream cheese. Slice the bread thinly and make little sandwiches. Cut the circle sandwich in half.