PINEAPPLE CHICKEN SALAD WITH CHUTNEY

• 1 (20-ounce) can chunk pineapple in syrup

• 2 tablespoons instant minced onions

• 2 cups diced, cooked chicken

• 1 cup diced cucumber

• ½ cup chopped salted cashews

• 1 cup mayonnaise

• 2 tablespoons mango chutney

• 1 teaspoon seasoned salt

• Crisp lettuce leaves

Drain pineapple well, reserving syrup. Combine minced onion with 3 tablespoons of the reserved syrup and let stand 10 minutes until rehydrated. Meanwhile, combine chicken, cucumbers, cashews and pineapple chunks in a large bowl. Combine mayonnaise, chutney and seasoned salt. Add onions, blending well. Pour over chicken mixture and toss. Arrange lettuce leaves on 6 plates. Spoon chicken mixture on top. Makes 6 servings.

Per serving: 506 calories (66 percent from fat), 38.2 g fat (5.2 g saturated, 9.3 g monounsaturated), 60.6 mg cholesterol,16.5 g protein, 27 g carbohydrates, 1.4 g fiber, 823 mg sodium.

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