Tropical Chicken Salad

• 2-3 cups cooked chicken
• 1 can pineapple chunks, drained
• 1½ cups celery, sliced diagonally
• ½ cup toasted slivered almonds

Dressing:

• ¾ cup Dairy Sour Cream
• ½ tsp. curry
• 1 tbsp. minced mango chutney, with syrup
• ½ tsp. salt
• 1 tsp. lemon juice

Combine dressing ingredients and refrigerate to blend flavors. Skin and debone cooked chicken and cut into chunks. Combine with pineapple, celery and nuts. At serving time mix with the dressing and serve on lettuce-lined plate or in hollowed out pineapple halves. 4-6 servings.