Bennigan's Chicken Salad

Bennigan's Chicken Salad

1 lb. chicken breast meat, cooked, skinned, boned and diced
1/2 cup diced celery
1 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/4 cup toasted almonds
1 tablespoon lemon juice
1 cup crushed pineapple, well drained
alfalfa sprouts
whole fresh pineapple for serving, optional
Place chicken in large mixing bowl; add celery and mix. Add remaining
ingredients and mix with rubber spatula.
To serve in pineapple shell, cut whole pineapple in half lengthwise. Using
a grapefruit knife, cut around the inside of the pineapple, leaving about
1/4" from the edge. Scoop out remaining pineapple.
Place a bed of sprouts in the shell; scoop salad mixture on top. Sprinkel
with toasted almonds and serve chilled.