2 cans white chicken
1 onion
2 carrots
1/2 tsp. salt
1/2 tsp. pepper
1 (13 1/2 oz.) pineapple tidbits, drained
1 c. coconut
3/4 c. mayonnaise
1/2 c. chopped celery (optional)
1/2 c. white raisins (optional)

Boil onions and carrots with salt and pepper until tender; drain. Mix all ingredients together. When ready to serve, arrange on a platter, sprinkle with crumbled bacon, and garnish with watercress. Also makes lovely finger sandwiches.