Brown Rice Chutney Chicken Salad

1. 1

   Cook brown rice according to package directions, omitting the butter.

2. 2

   Put rice in large bowl and let cool.

3. 3

   While rice is cooling, drain the pineapple tidbits, reserving the juice.

4. 4

   Then stir drained pineapple bits, chicken (or turkey), celery, green onions and almonds into the rice.

5. 5

   Combine 1/4 cup pineapple juice, mayonnaise, chutney and curry powder, mixing well.

6. 6

   Stir into rice mixture.

7. 7

   Chill at least 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.