Hawaiian Rice Salad

{source}

This dish is perfect for lunch, or as side for any meal. I served it with the Ham and Swiss Sliders (recipe below). It is great for entertaining (showers, church functions, bbq's, etc.) and is easy to make large quantities of. I am so grateful to my mother-in-law, Erin, for sharing amazing recipes with me. She is such a phenomenal chef. This one comes from her.

{What you need}

2 cups cooked, cubed chicken

1 (13 oz.) can pineapple tidbits, drained (reserve liquid)

1 1/2 cups cooked rice

(use pineapple liquid with water to cook rice)

1/2 cup diced celery

1 cup red grapes, halved

1/2 cup cashew pieces (I used almonds)

--put these ingredients in a bowl; set aside--

--in separate bowl mix the following, then add to above--

1/4 teaspoon curry powder

1 cup mayonnaise (or plain yogurt)

1/2 teaspoon sugar

1 teaspoon grated onion

1 Tablespoon lemon juice

dash of pepper

Chill for 2 hours. Yields 7 cups.

John really enjoyed this dish. So did I. We have a ton left over since there are only two of us, and I pick at it all day long.  It would be great with shrimp, too.

(Compliments of Erin Henrie)