Contest-Winning Curried Rice Salad

• 1 can (20 ounces) pineapple tidbits
• 2 cups cooked rice, cooled
• 2 cups cubed cooked chicken
• 1/2 cup chopped celery
• 1/3 cup slivered almonds, toasted
• 1/3 cup raisins
• 1/4 cup chopped green onions
• 2/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 3/4 teaspoon curry powder
• 1/4 teaspoon salt
• Lettuce leaves, optional

1. Drain pineapple, reserving juice; set aside 1 cup pineapple and 3 tablespoons juice (refrigerate remaining pineapple and juice for another use).
2. In a large bowl, combine the rice, chicken, celery, almonds, raisins, green onions and reserved pineapple.
3. In a small bowl, combine the mayonnaise, mustard, curry powder, salt and reserved juice. Gently stir into rice mixture. Cover and refrigerate for at least 1 hour. serve in a lettuce-lined bowl if desired.

pineapple, rice, chicken, celery, slivered almonds, raisins, green onions, mayonnaise, mustard, curry powder, salt

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