Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cooked chicken -- diced
   1      cup           finely chopped celery
     1/4  cup           crushed unsweetened pineapple -- drained
   2      tablespoons   finely diced pimentos
   2      8 oz cans     water chestnuts -- drained and chopped
   2                    scallions -- chopped
     1/3  cup           low-fat mayonnaise
   1      tablespoon    lite soy sauce
   1      teaspoon      lemon juice
   8      large         tomatoes -- hollowed

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.