1 c. chicken, cooked and finely chopped
1 tbsp. celery, chopped
1 tbsp. crushed pineapple (juice packed), undrained
1/4 tsp. curry powder
1/8 tsp. salt
1 tbsp. salad dressing (mayonnaise type)

Use 6 1/2 ounce can of water packed light tuna in place of chicken. Drain tuna before adding other ingredients. Omit salt.

Mix chicken, celery, and pineapple. Stir curry powder and salt into salad dressing. Add to chicken mixture. Mix well. Serve on unsalted whole grain crackers or miniature pita pockets. Refrigerate and use within 3-4 days.