Curried Chicken Rice Salad

• 1 package (6.6 ounces) toasted almond rice pilaf
• 2 cups cubed cooked chicken
• 3/4 cup diced celery
• 1/2 cup dried cranberries
• 1/2 cup golden raisins
• 1/2 cup mayonnaise
• 1/3 cup chutney
• 3 tablespoons sour cream
• 2 tablespoons lemon juice
• 1 teaspoon curry powder
• 2 medium apples, cubed
• 6 lettuce leaves
• 1/4 cup sliced almonds, toasted

1. Cook rice pilaf according to package directions; cool. In a large bowl, combine the chicken, celery, cranberries, raisins and rice.
2. In a small bowl, combine the mayonnaise, chutney, sour cream, lemon juice and curry powder; stir in apples. Add to rice mixture; toss to coat. Cover and refrigerate for at least 2 hours.
3. Serve on lettuce; garnish with almonds.

almond rice, chicken, celery, cranberries, golden raisins, mayonnaise, chutney, sour cream, lemon juice, curry powder, apples, almonds

Taken from www.tasteofhome.com/recipes/curried-chicken-rice-salad/ (may not work)