Brown Rice Chutney Chicken Salad
Brown Rice Chutney Chicken Salad is an moderately easy dinner. Made with 1 c. parboiled brown rice, 1 small (8 oz.) can pineapple tidbits, 2 c. cooked chicken or turkey, cut into 1 1/4 x 1/2-inch strips, 1/3 c. green onions, chopped and 1/3 c. slivered almonds, toasted, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Cook brown rice according to package directions, omitting the butter.
Put rice in large bowl and let cool.
While rice is cooling, drain the pineapple tidbits, reserving the juice.
Then stir drained pineapple bits, chicken (or turkey), celery, green onions and almonds into the rice.
Combine 1/4 cup pineapple juice, mayonnaise, chutney and curry powder, mixing well.
Stir into rice mixture.
Chill at least 4 hours.
Makes 6 main dish servings.
π· Perfect Pairings
Complete your meal with these
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