4 c. diced, cooked chicken
1 (20 oz.) can pineapple chunks, drained
2 c. seedless green grapes
1 c. chopped celery
2/3 c. slivered almonds
Salt
1/4 tsp. tarragon leaves
1 c. mayonnaise
2 tbsp. lemon juice
2 tbsp. juice, drained from pineapple

Combine chicken, drained pineapple (reserve juice), grapes, celery and nuts. Salt to taste. Stir in tarragon.

Combine mayonnaise, lemon juice and 2 tablespoons pineapple juice. Gently fold into chicken mixture. Serve on lettuce leaf. Makes 8 servings.