Tropical Chicken Salad

4 cups cubed cooked chicken or turkey
2 large oranges, peeled, sectioned and drained
1½ cups cut up fresh pineapple, drained
1 cup seedless green grape halves
1 cup sliced celery
¾ cup mayonnaise or salad dressing
3 to 4 tbsp. lemon juice
½ tsp. ginger
½ tsp. salt
½ to ¾ cup nuts

In large bowl, combine chicken, fruit and celery; six well. Cover; chill.
In small bowl, combine remaining ingredients except nuts. Cover; chill.

Just before serving, combine chicken mixture; dressing and nuts. Serve in
hollowed-cut pineapple shells or on lettuce leaves, if desired. Refrigeratev leftovers.

Makes 4 to 6 servings