1 sm. pineapple
1 c. cooked cubed chicken
1 c. ham cut julienne
2 bananas, sliced
1 avocado, cut into scoops with melon baller, or cut into chunks
2 stalks of celery, sliced
1/4 c. chopped walnuts
1/4 c. maraschino cherries, quartered (optional)

1. Cut pineapple in half lengthwise, leaving leaves intact. Using a grapefruit knife cut around edge of pineapple and down through center of core, without cutting through shell.

2. Scoop out pineapple pulp. Cut into 1 inch cubes. Reserve shell.

3. In a bowl combine pineapple, chicken, ham, bananas, avocados, celery, walnuts, and celery, walnuts, and cherries, if used, cover and chill.

4. Meanwhile make dressing. When ready to serve, arrange fruit mixture in pineapple shell. Serve with dressing.

YOGURT DRESSING:

In small bowl combine 8 ounces fruit yogurt, 1/4 cup whipped cream or dressing topping and 1/4 cup mayonnaise.