1 small (8 oz.) can pineapple chunks
2/3 c. mayonnaise
1 Tbsp. Dijon mustard
3/4 tsp. curry powder
1/8 tsp. salt
4 c. cooked chicken, cooled
1/4 c. celery, thinly sliced
2 Tbsp. green onion
1/3 c. slivered almonds
1/3 c. raisins
lettuce

Combine 2 tablespoons juice from pineapple with mayonnaise, mustard, curry powder and salt. Set aside. Cut chicken into small pieces and mix with celery, green onion, almonds and raisins. Add mayonnaise mixture and blend well. Refrigerate 1 hour. Serve with lettuce and pineapple.