12 oz. skinned, boned & cooked chicken, diced
1 1/2 c. cooked rice
1 c. drained canned crushed pineapple
1/2 c. EACH finely chopped celery & sliced scallions
40 green or purple seedless grapes, cut into halves
3 oz. drained canned water chestnuts, sliced
1 c. plain low-fat yogurt
2 tbsp. mayonnaise (may be reduced-calorie)
1 tbsp. soy sauce
1 tsp. Dijon-style mustard
1/2 tsp. EACH curry powder, salt, all-herb seasoning
Dash of pepper or to taste
Torn lettuce

In medium mixing bowl, combine chicken, rice, pineapple, celery, scallions, grapes and water chestnuts, mixing well.

In small mixing bowl, combine remaining ingredients except lettuce, mixing well; pour dressing over chicken mixture and mix until thoroughly combined. Cover with plastic wrap and refrigerate for at least 30 minutes.

To serve: Layer lettuce in bowl and top with chilled chicken salad. May be served in individual bowls. Line each plate with lettuce and top with a portion of chicken salad. Serves 4.