Curried Chicken Rice Salad

Name: Curried Chicken Rice Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings.
Ingredients: 1 package (6.6 ounces) toasted almond rice pilaf; 2 cups cubed cooked chicken; 3/4 cup diced celery; 1/2 cup dried cranberries; 1/2 cup golden raisins; 1/2 cup mayonnaise; 1/3 cup chutney; 3 tablespoons sour cream; 2 tablespoons lemon juice; 1 teaspoon curry powder; 2 medium apples, cubed; 6 lettuce leaves; 1/4 cup sliced almonds, toasted

Since I usually make and serve this salad while my teacher friends and I are on summer break, I always associate this recipe with relaxed good times! It's best to make ahead so that the flavors can mingle. —Pamela Hesselbart, Sylvania, Ohio

Ingredients

1 package (6.6 ounces) toasted almond rice pilaf
2 cups cubed cooked chicken
3/4 cup diced celery
1/2 cup dried cranberries
1/2 cup golden raisins
1/2 cup mayonnaise
1/3 cup chutney
3 tablespoons sour cream
2 tablespoons lemon juice
1 teaspoon curry powder
2 medium apples, cubed
6 lettuce leaves
1/4 cup sliced almonds, toasted

Directions

Cook rice pilaf according to package directions; cool. In a large bowl, combine the chicken, celery, cranberries, raisins and rice.
In a small bowl, combine the mayonnaise, chutney, sour cream, lemon juice and curry powder; stir in apples. Add to rice mixture; toss to coat. Cover and refrigerate for at least 2 hours.
Serve on lettuce; garnish with almonds.