4 c. chopped cooked chicken
2 c. diced celery
2 c. halved seedless red or green grapes
1 (15 1/4 oz.) can pineapple tidbits, drained
1 (11 oz.) can mandarin oranges, drained
1 c. slivered almonds, toasted
1/2 c. mayonnaise
1/2 c. commercial sour cream
2 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. white pepper
Fresh escarole
Cheese Tart Shells

Combine first 6 ingredients, and toss well. Combine mayonnaise, sour cream, lemon juice, salt, and white pepper; add to chicken mixture, stirring well. Chill.

To serve, arrange escarole around edges of Cheese Tart Shells; spoon chicken mixture on top. Yield: 8 servings.

CHEESE TART SHELLS:

2 c. all-purpose flour
1/2 tsp. salt
2/3 c. plus 2 tbsp. shortening
1 c. (4 oz.) shredded Cheddar cheese
4 to 5 tbsp. cold water

Combine flour and salt in a bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Stir in cheese. Sprinkle cold water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into 8 balls; cover and chill.

Roll each ball of dough into a 6 1/2 inch circle on a lightly floured surface. Line 8 (4 1/2 inch) individual quiche dishes or tart pans with pastry; trim excess pastry with a knife. Bake at 450 degrees for 8 to 10 minutes or until lightly browned. Yield: 8 tart shells.