Chicken-Wild Rice Salad

• 4 whole chicken breasts, cooked and cubed
• 1 (8 oz.) can crushed pineapple, drained
• 1 (6 oz.) pkg. long grain and wild rice, cooked according to pkg. directions
• 1 Tbsp. red wine vinegar
• 2 Tbsp. oil
• 1 tsp. salt
• 3/4 tsp. curry powder
• 1 c. diced celery
• 1/4 c. seeded and chopped green pepper
• 1/2 c. chopped pecans
• 1 1/2 c. mayonnaise
• 1 to 2 tsp. dry sherry (optional)
• lettuce leaves

1. Combine chicken, pineapple and rice in large bowl.
2. Whisk together vinegar, oil, salt and curry powder in small bowl. Combine with chicken mixture.
3. Chill for 3 hours.
4. Add remaining ingredients to chicken mixture.
5. Toss gently.
6. Serve on lettuce leaves.
7. Serves 10 to 12.

chicken breasts, pineapple, long grain, red wine vinegar, oil, salt, curry powder, celery, green pepper, pecans, mayonnaise, sherry, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=708090 (may not work)