Hawaiian Chicken Salad - cooking recipe

Ingredients

1 pkg. Birds Eye green peas
1/2 tsp. salt
1 tsp. curry powder
1/2 c. pineapple juice
1 1/3 c. Minute rice
1/2 c. chopped dill pickle
1 tsp. grated onion
1/2 tsp. black pepper
1 1/2 c. cooked diced chicken
1/2 c. celery
3/4 c. mayonnaise
1/2 c. toasted almonds

Preparation

Combine salt, curry powder, pineapple juice and 1/2 cup water; bring to boil.
Stir in rice; cover.
Let return to boil and remove from heat.
Let stand 5 minutes or until tender.
Cook peas 5 minutes and drain.
Combine with other ingredients (except almonds).
Before serving, add almonds.
Serve with pineapple rings and your favorite crackers or muffins.