Chicken Salad

• 2 1/2 c. water
• 1 whole breast of chicken
• 1 Tbsp. lemon juice
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 pkg. dry chicken noodle soup mix
• 1 c. instant rice
• 1 c. chopped celery
• 1 Tbsp. chopped onion
• 1 c. pineapple tidbits
• 1 tsp. curry powder
• 1/2 tsp. dry mustard
• 1/2 c. mayonnaise
• 1/4 c. sour cream

1. Cook chicken in the water until tender (20 to 25 minutes). Remove meat and cut into strips; sprinkle with lemon juice, salt and pepper and toss, then set aside.
2. Add soup mix and rice to 2 cups of broth in which the chicken was cooked.
3. Cover and bring to a boil; remove from heat and let stand until all the broth is absorbed (15 to 20 minutes).
4. Stir to fluff.
5. Chop celery, onion and drained pineapple.
6. Blend curry and mustard into mayonnaise and sour cream.
7. Put all ingredients together; blend thoroughly. Cover and chill thoroughly.
8. Better if made the day before.

water, chicken, lemon juice, salt, pepper, instant rice, celery, onion, pineapple, curry powder, dry mustard, mayonnaise, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754368 (may not work)