| 1 | Medium pineapple, peeled, cored, and cut into 1-inch chunks (3 cups) |
| 2 cups | Cubed cooked chicken (10 ounces) |
| 2 | Medium oranges, peeled, halved, and sliced |
| 1 cup | Seedless green grapes, halved |
| 1 cup | Sliced strawberries |
| 1 | Medium kiwi fruit, peeled and sliced |
| 6 | Lettuce leaves (optional) |
| 1/3 cup | Fat-free cream cheese |
| 1/2 cup | Low-fat vanilla yogurt |
| 1 tsp | Finely shredded orange peel |
| 2 tbsp | Orange juice |
| 1/8 tsp | Ground nutmeg |
| 1/2 cup | Toasted slivered almonds |
1. For dressing, in small mixing bowl combine cream cheese, low-fat vanilla yogurt, orange peel, orange juice, and nutmeg. Stir until smooth. Cover and chill until serving time.
2. In a large bowl combine pineapple chunks, chicken, orange slices, grapes, strawberries, and kiwi fruit. Toss gently to mix.
3. Line six salad plates with lettuce, if desired. Spoon mixture onto salad plates. Drizzle with dressing. Sprinkle with almonds. Makes 6 servings.
Make-Ahead Tip: Prepare dressing up to 24 hours ahead. Cover and chill.