Directions:

2 cups cooked chicken or turkey, cut into chunks

3 cups cooked rice, cooled

16 oz. can crushed pineapple, drained

1 tsp. salt

1/2 tsp. curry powder

1 Tbsp. lemon juice

3/4 cup flaked coconut

1 cup celery, chopped

3/4 cup almonds (slivered)

1/3 cup green pepper, chopped

1/2 cup mayonnaise

1 Tbsp. red wine vinegar

 

Ingredients:

Mix chicken/turkey, rice, pineapple, salt, curry and lemon juice. Chill at least 2 hours. Add coconut, celery, almonds, green peppers, mayonnaise and vinegar. Refrigerate one day to “blend” flavors.

 

Yields 8 servings.

(Use leftover chicken or turkey)

 

Submitted by Kay West