4 c. diced cooked chicken
1 can (20 oz.) pineapple chunks, drained (reserve juice)
2 c. seedless green grapes
1 c. chopped celery
Salt to taste
1/4 tsp. dried tarragon
1 c. mayonnaise
2 tbsp. fresh lemon juice
2 tbsp. pineapple juice

Combine first 6 ingredients.

Combine mayonnaise, lemon juice and 2 tablespoons pineapple juice.

Gently fold into chicken mixture.

Chill and serve on lettuce with parsley sprigs.

Serves 6 to 8.