4 c. chopped cooked chicken
2 c. diced celery
2 c. halved green grapes
1 (15 oz.) can pineapple tidbits, drained
1 (11 oz.) can mandarin oranges, drained
1 c. slivered almonds, toasted
1/2 c. mayonnaise
1/2 c. sour cream
2 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. white pepper
Escarole

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

To serve, arrange escarole around the edges of a spoonful of salad. 8 servings