By Lori Ross for Cooking Challenge Two - Luau Themed Cocktail Party from Gale and Evelyn Alls, Springfield, VA. 

Trader Vic’s Chicken Salad in Lettuce Cups or Tostitos Scoops Tortilla Chips

Inspired by the classic Polynesian-American restaurant this salad is easy to make and always refreshing. The salad is mild with a sweet curry flavor and needs a piece of crunchy lettuce, endive spear and the Chinese noodles to make it sing.  Alternatively, you may simply spoon it into Tostitos scoops without the Chinese noodles for an easy presentation.  If you like more spice, add wasabi paste or hot sauce to taste or buy Hot Mango Chutney instead of regular or sweet.

1 ½ cup canned pineapple tidbits
4 to 5 cups diced cooked chicken
1 cup diced water chestnuts
1 cup diced celery
1/3 to ½ cup chopped red onion or scallions
½ cup slivered almonds or other nuts (macadamia nuts or walnuts are nice)
About 1 to 1 ½ cups Chinese noodles
Iceberg lettuce leaves or Tostitos Scoops for serving

Dressing:
¾ cup sour cream
¾ cup mayonnaise
¼ cup Major Grey's or other chutney
1 tsp curry powder
About ¾ to 1 tsp salt and 1/2 tsp pepper

Drain pineapple and reserve a couple tablespoons juice. Combine pineapple with chicken, water chestnuts, celery, green onions and almonds.

Stir together sour cream, mayonnaise, chutney, curry powder and salt. You may add a little pineapple juice to thin dressing if too thick). Stir dressing into salad at least 1 hour before serving and refrigerate to blend flavors.

When ready to serve, place a tablespoon of this lovely chicken salad on lettuce cups and sprinkle additional green onions and Chinese noodles over salad or spoon into Tostitos scoops. Place on a platter and serve.