***Chicken Salad*** 1/2 cup slivered almonds 1/4 cup butter or margarine 4 cups cubed cooked chicken breast 1 can (15.25 ounce size) crushed pineapple, well drained 1 cup chopped celery 1/2 cup mayonnaise 1 teaspoon salt 6 pineapple slices lettuce leaves ***Almond Salad Dressing*** 1 cup mayonnaise 1/4 cup Amaretto or other almond-flavored liqueur
Saute almonds in butter until golden brown, stirring occasionally; drain well.
Combine half of almonds and next 5 ingredients, mixing well. Cover and chill several hours or overnight.
Place sliced pineapple on lettuce leaves; top with chicken salad. Spoon dressing over salad, and sprinkle with remaining almonds.
Almond salad dressing: Combine ingredients, and mix until smooth. Chill thoroughly.