Ingredients

whole skinned chicken breast, cooked ahead

Chilled lettuce
1 can (8 ounces) sliced pineapple, cut in halves or 1/2 pineapple; peeled, cored and sliced about 1/2 inch thick
1/3 cup cottage cheese
1/8 teaspoon dry mustard
1 teaspoon chopped capers
Salt to taste
Pepper to taste
Melba toast paprika (optional)
Radish roses
Ginger Dressing

Slice chicken crosswise about 1/2 inch thick.
Arrange chicken on a bed of lettuce on 2 large plates, alternating with slices of pineapple.
Cover and chill.
Combine cottage cheese
, mustard and capers.
Season to taste with salt and pepper.
Spread on melba toast.
Sprinkle with paprika.
Surround chicken salad with melba toast and garnish with radish roses.
Serve with Ginger Dressing.