Indonesian Chicken Salad

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Almond Board of California


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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

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