Recipe is from Aunt Lola.
4 cups cooked chicken
2 cups pineapple, diced
1 cup mayonnaise
1 cup celery, diced
1 cup slivered almonds
½ cup green peppers
Seasonings to taste
Put cooked chicken and pineapple in mixing bowl; add celery, mayonnaise; sprinkle lightly with Accent. Blend, using a fork. Add almonds, green peppers and blend all ingredients together.
Serve on lettuce leaves. Top with mayonnaise. For a luncheon: place one pineapple stick on the plate in front and back of salad; a few potato chips on right side of salad, two slices of hard boiled egg on left side. One ripe and one green olive on left side of plate. Slice of tomato cut in half at back of salad, and in front of salad, with pineapple. Sprinkle with chopped parley. Place a sprig on left side.
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