Festive Chicken Salad

Servings: 4 servings



Drain pineapple, reserving 1/4 cup liquid. Combine reserved liquid and cream cheese, mixing until well blended. Add pineapple, chicken, water chestnuts, celery, 1/4 cup almonds, onions, salt and pepper; mix lightly. Chill Cut each tomato into 6 wedges, almost to stem end. Fill with chicken mixture. Sprinkle with remaining almonds. Serve on lettuce-lined plates.