2 cups chicken, cooked and cubed
1 13 ounce can pineapple tidbits, drained (save 1 Tbsp)
1/2 cup diced celery
1/2 cup cashews
1 cup green grapes, cut in half
1 1/2 cups cooked and cooled rice with 1 Tbsp pineapple juice mixed in)
Mix it all together and add the sauce before serving...
1/2 tsp curry
1/2 tsp salt
1/2 tsp pepper
3 tsp sugar
1 cup mayo
1 tbsp lemon juice
1 tsp grated onion
Serve on Croissants!
**I've never tried this recipe, but it's in my pile to be organized... I found it on the back of a visiting teaching message from February 2006. I kept it because I LOVE chicken salad. Now that I know where it's at, I can try it.
