Curried Rice Salad

• 1 (20 ounce) can pineapple tidbits
• 2 cups cooked rice, cooled
• 2 cups cubed cooked chicken
• 12 cup chopped celery
• 13 cup slivered almonds, toasted
• 13 cup raisins
• 14 cup chopped green onion
• 23 cup mayonnaise
• 1 tablespoon Dijon mustard
• 34 teaspoon curry powder
• 14 teaspoon salt

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.
4. Gently stir into rice mixture.
5. Cover and refrigerate for at least 1 hour.

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

Taken from www.food.com/recipe/curried-rice-salad-345120 (may not work)