Chicken and Pineapple Rice Salad

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Chicken & Pineapple Rice Salad
from Ursula Swidler, Rattingen, Germany


6 large pieces of chicken breast meat

1 large can of pineapple chunks
1 large can of mandarin oranges
3 big spoons of Miracle Whip
1 teaspoon of curry
some salt and pepper - about 1/2 tsp.
2 cups of not too wet white rice, already cooked and cooled.
Slices of almonds (about 1/2 cup)
Broil the chicken and let it cool.

Mix all ingredients for the sauce, including most of the fruit juices, but don't use all at first.
(You have to see that it's not too juicy and you can add more later.)
Cut up the chicken into little chunks.

Add the cold cooked rice and all of the other ingredients.

Stir together gently.

Serve chilled on a bed of lettuce with garnish.



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