Hot Chicken Salad - cooking recipe

Ingredients

2 c. cooked chicken, diced
1 can pineapple, diced
2/3 c. Hellmann's real mayonnaise
1/2 c. celery, diced
1/2 c. coarsely chopped, salted almonds
1/4 c. green pepper, diced

Preparation

Heat chicken and well drained pineapple in double boiler 20 to 25 minutes.
Remove from heat and stir in mayonnaise.
Heat 5 minutes longer.
Stir in celery and 1/3 cup almonds.
Spoon into serving dish.
Sprinkle with remaining almonds and green pepper. Garnish with watercress and spiced apple rings.
Serve at once. Yields 6 servings.