1 sm. can (8 oz.) pineapple chunks, reserve juice
2/3 c. salad dressing or (1/2 c. sour cream and 1/2 c. salad dressing)
1 tbsp. Dijon mustard
3/4 tsp. curry powder
1/2 tsp. turmeric
1/2 tsp. cumin
1/8 tsp. salt
4 c. cooked chicken, cooled and diced
1/4 c. celery, chopped
2 tbsp. green onions, thinly sliced
1/3 c. slivered almonds, toasted
1/3 c. raisins (optional)

Combine 2 tablespoons pineapple juice with the salad dressing, mustard, curry powder, turmeric, cumin and salt. Mix chicken with the remaining ingredients. Add the dressing mix and blend well. Chill well. Serve on a bed of lettuce with pineapple chunks and green grapes. (Good in summer.)