Tomato Rose stuffed with Chicken and Pineapple Salad

Description
Salad of Zambia and East Africa.

Ingredients
2 cups cooked chicken in 1/2-inch cubes 1 cup canned pineapple chunks, drained. 1/2 cup mayonnalse with 1/2 tsp. curry powder 2 tbs. crystallized ginger chopped finely.

Directions
Combine all but a few tablespoons of the ginger mayonnaise with chicken and pineapple. Chill. Cut 1 to 2 heads lettuce and shape into eight uniform cups on dinner plates. Remove stems from 8 tomatoes. make six even cuts from the blossom end three-quarters of the way through each tomato. do not cut through. open out to form a rose. Place tomato rose in center of each lettuce bed. Fill tomatoes with mixture. (use a scoop if available) Place 1 tsp. ginger mayonnaise on top of mixture. Garnish with: 1 black olive and 1 or 2 sprigs watercress or parsley. Arrange 6 to 8 plantain chips at side of plate. Yield: 8 salads.