Hawaiian Chicken Salad

1 Small Fresh Pineapple - 200
6 oz. Cooked Chicken Breast, Cubed – 200
1 Cup Celery, Chopped (Optional) – FREE
1 Cup Grapes, Halved - 100
1 oz. Walnuts, Chopped – 200
1/4 Cup Orange Juice Concentrate, Thawed - 100
Salt And Pepper To Taste

1. With a long sharp knife, cut the pineapple long ways into two equal halves. 
2. Start at the bottom and cut all the way through the leafy crown. 
3. Using a serrated knife, hollow out each half.  Each half will be used as a serving dish for your salad. 
4. Cut pineapple into chunks. 
5. Place all ingredients in a medium bowl and toss. 
6. Fill each pineapple with salad.  Chill in the refrigerator for 1 hour.

Makes two 400 calorie servings.