2 c. chicken, cooked & cubed
1 c. celery, chopped
1/2 c. green pepper, chopped
1 (13 1/4 oz.) can pineapple chunks in syrup, drained
1 c. mayonnaise
3/4 tsp. curry powder
1/4 tsp. salt
1/4 tsp. ground ginger
Salad greens
2 med. tomatoes, cut into wedges
6 slices bacon, crisply cooked & crumbled

Mix chicken, celery, green pepper and pineapple. Mix mayonnaise, curry powder, salt and ginger; stir into chicken mixture. Refrigerate until chilled; at least 2 hours. Just before serving, spoon chicken mixture onto salad greens. Garnish with tomato wedges; sprinkle with bacon.