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Sunshine Chicken Salad

1 package ranch-style salad dressing mix
1/2 cup mayonnaise
1/2 cup plain yogurt
1/4 cup honey
2 cups cubed cooked chicken
1 cup sliced celery
1 (8-ounce) can pineapple chunks in juice, drained
1 (8-ounce) can sliced water chestnuts, drained
1 1/2 cups seedless grapes
1/2 cups slivered almonds, toasted*

Torn salad greens

1. Combine dressing mix, mayonnaise, yogurt, and honey thoroughly in a small bowl; chill for 30 minutes.
2. Place remaining ingredients, except almonds, in a large bowl; toss with chilled dressing. Spoon mixture onto a bed of torn salad greens and sprinkle almonds on top to serve.

Makes 2 to 4 servings.

*To toast almonds, place in a shallow baking pan. Bake at 350*F (180*C) for 15 to 20 minutes or until almonds are lightly browned, stirring occasionally. Cool. Or, place in skillet over medium heat and toast almonds, stirring constantly, until golden in color. Be careful not to burn nuts.