Festive Chicken Salad

1 8oz. can crushed pineapple, undrained
1 8oz. Philadelphia Brand® Soft Cream Cheese
2 cups chopped cooked chicken
1 8oz. can water chestnuts, drained, sliced
½ cup celery slices
½ cup slivered almonds, toasted
¼ cup green onion slices
¼ tsp. salt
4 medium tomatoes
Lettuce

Drain pineapple reserving ¼ cup liquid. Combine served liquid and cream cheese,
mixing until well blended. Add pineapple, chicken, water chestnuts,
celery, almonds, onions, salt; mix light. Chill. Cut each tomato
into six wedges, almost to stem end Fill with chicken mixture.
Serve on lettuce-lined plates.

4 servings

Variations: Omit tomatoes; serve salad over honeydew or cantaloupe wedges or
in lettuce cups.