Hawaiian Chicken Salad
- 2 c cooked chicken or turkey, cubed
- 2 c cold cooked brown rice (use quick cooking)
- 1 c celery, diced
- 1 8-oz can sliced water chestnuts, drained
- 1 15 1/4-oz can pineapple tidbits, drained
- 1/3 c light mayonnaise
- 2 Tbsp skim milk
- 1 Tbsp lemon juice
- 1/2 tsp salt (optional)
- 1/2 tsp curry
- 1/4 tsp pepper
In a large bowl, mix chicken, rice, celery, water chestnuts, and pineapple.
In a smaller bowl, mix the remaining ingredients for the dressing.
Toss dressing with the chicken mixture.
This salad is a complete meal and is a great recipe for using leftover turkey. Yield about 6 c.