1 (8 1/4 oz.) can crushed pineapple, undrained
1 (8 oz.) container soft Philadelphia Brand cream cheese (I use about 3/4 of an 8 oz. pkg.)
2 c. chopped, cooked chicken
1 (6 oz.) can water chestnuts, drained and sliced
1/2 c. celery slices
1/4 c. green onion slices, chopped
1/4 c. slivered almonds, toasted
1/4 tsp. salt
Dash pepper
4 med. tomatoes

Drain pineapple, reserving syrup. Combine reserved syrup and cream cheese, mixing until well blended. Add pineapple and combined remaining ingredients; mix lightly. Chill. Cut each tomato into six sections, almost to stem end. Fill with chicken salad. 4 servings.