Chicken Salad

1 (3-4 lb) chicken
1 small onion
Salt and pepper
1 bay leaf
1 c. diced fine celery
1/2 c. green onion with tops, diced
2 cans sliced water chestnuts
2 cans bamboo shoots
1 1/2 c. salad dressing
3/4 Tbsp. soy sauce
1 1/2 Tbsp. lemon juice
Pineapple rings

Cut up chicken. Place in large kettle with onion, salt, pepper and bay leaf. Cover with water and cook until tender. Remove, cool and remove meat. Refrigerate overnight. Dice chicken. Add celery, green onion, chestnuts and shoots. Mix dressing ingredients. Add to chicken. Serve on lettuce leaf with pineapple rings.