Indonesian Chicken Salad created by: Almond Board of California

servings 8
ingredients 1 can (8 oz.) pineapple chunks in juice
Indonesian Dressing (recipe below)
4 cups cooked brown rice
2 cups shredded, cooked chicken
1 can (8 oz.) sliced water chestnuts, drained
1 cup red pepper chunks
1 cup green pepper chunks
1/2 cup toasted slivered almonds
1/3 cup sliced green onion
1/3 cup seedless raisins
Lettuce leaves
preparation Drain pineapple, reserving 1/3 cup juice for dressing.   Prepare Indonesian Dressing. Set aside. Combine pineapple chunks with rice, chicken, water chestnuts, red pepper chunks, green pepper chunks, almonds, green onion and raisins; toss to mix well. Stir in dressing; chill. Spoon onto bed of lettuce leaves to serve.  

Indonesian Dressing : Combine 1/3 cup reserved pineapple juice, 3 Tbs. rice wine vinegar or cider vinegar, 2 Tbs. each sesame oil, lite soy sauce and honey, 1/8 tsp. garlic powder and dash Tabasco sauce; mix well.

To Toast Almonds :   Oven : Spread almonds in a single layer in shallow pan.   Place in cold oven; toast at 350°F, 12-15 minutes, stirring occasionally, until lightly toasted. Note that almonds will continue to toast slightly after being removed from the oven. Cool on counter.
Microwave : Spread almonds in a single layer shallow glass baking dish. Microwave on Hi power, 4-5 minutes, stirring halfway through. Cool on counter.