Hawaiian Rice Salad
Cooking Instructions:
- 3 cups cooked Lundberg® Short Grain Brown Rice
- 2 cups drained pineapple chunks, reserve liquid
- 2 cups sliced celery
- 2 cups cooked chicken, cut in bite-sized pieces
- 3/4 cup mayonnaise
- Salt and pepper to taste
Combine rice, pineapple, celery and chicken. Blend 1/2 cup pineapple juice with mayonnaise. Add to rice and chicken mixture. Toss lightly. Serves 6.