1 1/2 pounds boneless smoked chicken, cut into 1/2 inch dice
1 1/2 cups thin sliced celery
1 medium size pineapple, peeled, cored and cut into bite-size pieces
2/3 cups mayonnaise
1 1/2 teaspoons Dijon mustard
2 tablespoons raspberry or sherry vinegar
Salt and freshly ground black pepper
1 cup coarsely chopped roasted macadamia nuts
Celery leaves for garnish

In a mixing bowl, combine the chicken, celery and pineapple.

In a small bowl, combine the remaining ingredients except the macadamia nuts and celery leaves. Toss with the ingredients in mixing bowl. Refrigerate until serving time.

Garnish with the nuts and celery leaves.

Serves 6.