Curried Chicken Rice Salad - cooking recipe

Ingredients

6 c. cooked rice, cooked in chicken broth
2 c. diced celery
4 Tbsp. minced onion
2 tsp. curry powder
1 tsp. dry mustard
1/4 tsp. pepper
1 1/2 c. mayonnaise
2 Tbsp. lemon juice
1 (16 oz.) can crushed pineapple (save juice)
1 c. chopped almonds
3 to 4 c. cooked chicken, cut in large chunks

Preparation

Cook rice in chicken broth.
Mix celery, onion, curry powder, mustard, pepper, dash of salt, lemon juice, pineapple and some pineapple juice into mayonnaise.
Add to rice.
Fold in chicken and nuts and refrigerate overnight.
Save pineapple juice as the rice really absorbs moisture.
You may need to add more mayonnaise and pineapple juice before serving.