Chicken Salad

• 1 1/2 (350 mL) cups rice
• 3/4 cup (175 mL) mayonnaise
• 1 tablespoon (15 mL) lemon juice
• 1 tbs (5 mL) grated onion
• 2 tsp (10 mL0 curry powder
• 1 1/2 cut-up (400 g or 14 oz) cooked chicken
• 1 cup (250 mL) diced celery
• 1/2 small red pepper, chopped
• 1 can (14 oz or 400 ml)pineapple tidbits, drained

1. Wash rice in 2-4 changes of cold water.
2. Drain, place in a deep pan, add water and 1/2 teaspoon salt and bring to the boil.
3. Cover with a tight-fitting lid, reduce the heat and cook for about 15 minutes.
4. Remove from the heat and leave covered for another 15 minutes.
5. Combine mayonnaise, lemon juice, onion and curry powder; mix well.
6. Add chicken, celery, red pepper and pineapple.
7. Stir in rice; mix well.
8. Cover and chill. Serve on lettuce.

Makes five servings. Nutrition information per serving: calories 480, protein 15g, fat 32 g, carbohydrates 32g, dietary fibre 2g

See also:

• Crusted Chicken
• Fiesta Salad
• Grilled chicken
• Chicken Taco Rice
• Chiken and Rice
• Chicken Salad Waldorf