Chicken-Rice Salad

Ginger-Lemon Dressing

3 cups cut-up cooked chicken

2 cups cold cooked rice

2 cups cut-up fresh pineapple or

1 can (20 ounces) pineapple chunks in juice, drained

¼ cup chopped red onion

1 medium stalk celery, chopped (about ½ cup)

1 medium carrot, shredded (about ½ cup)

1 cup alfalfa sprouts

2 tablespoons salted sunflower nuts, if desired

Prepare Ginger-Lemon Dressing. Mix chicken, rice, pineapple, onion, celery and carrot in large bowl. Pour dressing over chicken mixture; toss. Cover and refrigerate at least 4 hours until chilled. Serve on lettuce leaves. Top with alfalfa sprouts. Sprinkle with sunflower nuts.

Ginger-Lemon Dressing

1/3 cup vegetable oil

3 tablespoons lemon juice

1 tablespoon honey

¼ to ½ teaspoon ground ginger

1/8 teaspoon garlic powder

4 to 6 drops red pepper sauce.

Reference: bettycrocker