2 c. cubed, cooked chicken
2/3 c. sliced water chestnuts
1/2 c. sliced celery
3/4 tsp. Accent
1 med. fresh pineapple
2/3 c. plain yogurt
4 tsp. pineapple juice
1/2 tsp. ground ginger

Mix chicken, water chestnuts, celery and Accent; cover and refrigerate. Cut pineapple into quarters lengthwise; cut out fruit, leaving 1/2" thick shell. Cut fruit into chunks; add to chicken mixture.

Mix together yogurt, pineapple juice and ginger for dressing. Stir 1/2 cup dressing into chicken mixture. Spoon salad into pineapple shells. Serve with remaining dressing. 4 servings.

Pineapple slices or chunks may be used in place of fresh pineapple. Then serve on lettuce leaves.