Lehr's Greenhouse Alani Chicken Salad

• 3 cups cooked chicken, diced
• 34 cup mayonnaise
• 14 cup pineapple juice
• 1 teaspoon rum extract
• 1 cup celery, finely diced
• salt, to taste
• white pepper, to taste
• 8 medium tomatoes
• 14 cup macadamia nuts, chopped
• 8 lettuce leaves
• asparagus tips
• fresh pineapple slice
• halved cooked hard-boiled egg
• ripe olives

1. Mix chicken with 1/4 cup mayonnaise; chill about 2 hours.
2. Toss chicken with remaining mayonnaise and celery.
3. Season to taste with salt and pepper.
4. Cut each tomato about 3/4 through into 6 equal sections.
5. Fill each with chicken salad.
6. Place in lettuce cup and garnish with asparagus tips, carrot sticks, pineapple slices, eggs and olives.
7. Just before serving, pour Macadamia Nut Dressing over and top with chopped macadamia nuts.
8. Macadamia Rum Dressing: Combine 1/4 cup pineapple juice, 3/4 cup mayonnaise, and 1 teaspoon rum extract.
9. Mix well and chill before serving.

chicken, mayonnaise, pineapple juice, rum, celery, salt, white pepper, tomatoes, nuts, pineapple slice, egg, olives

Taken from www.food.com/recipe/lehrs-greenhouse-alani-chicken-salad-429655 (may not work)