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 sau

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.
 
 
 "Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)