• 3 C. chopped cooked chicken breast
• 3/4 C. chopped celery
• l/3 C. seedless red grapes, halved
• l 20-oz. can pineapple chunks in juice, drained
• l/4 C. chopped pecans
• l/2 C. reduced-fat mayonnaise type salad dressing
• l/4 tsp. salt
• lettuce leaves (optional)
• freshly ground pepper (optional)

Combine first 5 ingredients in a large bowl, tossing well. Add salad dressing and salt, stirring gently until well-blended. Cover and chill. If desired, serve on lettuce-lined plates and sprinkle with pepper.