3 chicken breasts, cooked, boned and skinned

1/2 c carrots, slivered

8 Table de France Crepes at room temperature

2 c limestone lettuce, shredded, or any head or leaf lettuce

1/2 c red bell pepper, slivered

1/2 c cucumber, julienne sticks

2 T green onion, sliced

1 can (8 oz) pineapple, crushed in juice (for dressing)

2 t ginger, fresh minced (for dressing)

2 T mayonnaise, light (for dressing)

Cut or shred chicken into strips. In a large bowl toss together chicken, bell pepper, carrot, cucumber and green onion. Toss in lettuce. For Pineapple Dressing, drain 2 Tbsp. of the juice from pineapple into a small bowl. Add 2 Tbsp. of the crushed pineapple to juice (reserve remaining fruit for another use). Stir in mayonnaise and ginger till well blended. Toss salad with dressing. For each serving, spoon salad into two crepes; folding edges over salad. Garnish with bell pepper rings and cucumber slices, if desired. Makes 4 servings.