WHEATBERRY PINEAPPLE CHICKEN SALAD

1 can (15-1/4 ounces) crushed pineapple, drained lightly
1/2 cup mayonnaise
1/2 teaspoon salt
1 can (10 to12-1/2 ounces) chicken, drained and flaked
1/2 cup slivered almonds
1 cup cooked whole wheat

Mix together the pineapple, mayonnaise, and salt.  Add chicken, almonds and wheat.  Stir well.  Chill several hours before serving.   Serves 4.