1/2 cup slivered almonds, toasted or chopped pecans
1/3 cup green onions, sliced
1/4 teaspoon salt
dash of pepper
4 medium tomatoes
Drain the pineapple, reserving 1/4 cup liquid. Combine reserved liquid and the cream cheese, mixing until well blended. Add pineapple, chicken, water chestnuts, celery, 1/4 cup almonds/pecans, onion, salt and pepper. Mix lightly.
Cut each tomato into 6 wedges, almost to the stem end. This will make a nice flower look to hold the ingredients. Fill with chicken mixture. top with remaining almonds/pecans. Serve on the lettuce leaves.