Ingredients

2 C. cooked chicken, diced
1 C. finely chopped celery
1/4 C. crushed unsweetened pineapple, drained
2 Tbsp. finely diced pimentos
2 8-oz. cans water chestnuts, drained and chopped
2 scallions, chopped
1/3 C. low fat mayonnaise
1 Tbsp. light soy sauce
1 tsp. lemon juice
8 large tomatoes, hollowed

Cooking Instructions

In a large bowl, combine chicken, pineapple, pimentos, celery, water chestnuts, and scallions. In a separate bowl, combine mayonnaise, soy sauce, and lemon juice. Mix well. Add the dressing to the salad and toss. Cover and refrigerate 2 to 3 hours. For each serving, place a small scoop of chicken salad into a hollowed out tomato, or stuff the chicken salad into celery stalks, or serve on bread.
 
 
"Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)