Preparation:
In a large bowl, combine the chicken, pineapple, pimentos, celery, water chestnuts and scallions. In a separate bowl, combine the 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. You may also stuff the chicken salad into celery stalks or serve on bread. |
