Chicken Salad

CHICKEN SALAD

4 Large Cups Cooked Chicken Breasts, Diced
1 Small Can Pineapple Tid-Bits, Drained and Reserved
2 Cups Seedless Grapes, Halved
1 Cup Celery, Chopped
2/3 Cup Cashew Nuts, Chopped
1 Cup Mayonnaise (To Taste)
2 Tbsp. Lemon Juice
2 Tbsp. Pineapple Juice

Mix and Serve on a Bed of Lettuce.