Brown Rice Chutney Chicken Salad

• 1 c. parboiled brown rice
• 1 small (8 oz.) can pineapple tidbits
• 2 c. cooked chicken or turkey, cut into 1 1/4 x 1/2-inch strips
• 1/3 c. green onions, chopped
• 1/3 c. slivered almonds, toasted
• 1 c. celery, chopped
• 1/3 c. mayonnaise
• 1/4 c. chutney, chopped
• 1 tsp. curry powder

1. Cook brown rice according to package directions, omitting the butter.
2. Put rice in large bowl and let cool.
3. While rice is cooling, drain the pineapple tidbits, reserving the juice.
4. Then stir drained pineapple bits, chicken (or turkey), celery, green onions and almonds into the rice.
5. Combine 1/4 cup pineapple juice, mayonnaise, chutney and curry powder, mixing well.
6. Stir into rice mixture.
7. Chill at least 4 hours.
8. Makes 6 main dish servings.

brown rice, pineapple, chicken, green onions, slivered almonds, celery, mayonnaise, chutney, curry powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782844 (may not work)