Chicken Salad - cooking recipe

Ingredients

4 c. cooked, cubed chicken
20 oz. can unsweetened pineapple chunks, drained
2 c. diced celery
1/2 c. sliced, toasted almonds
2 c. Tokay grapes, seeded or Thompson seedless grapes

Preparation

Toss all lightly together, then chill for several hours.
Just before serving, add 4 tablespoons of mayonnaise and salt to taste.
After mixing, if salad needs a little more zip, add a little lemon juice and sugar.
Serves 10.