2 lbs chicken breasts, cut up into chunks
1 small onion, chopped
1 stalk celery, chopped
2/3 cup Minute rice
2/3 cup water
Salt, to taste
1 cup mayonnaise
1 tbls lemon juice
1 tbls grated onion
1 tsp salt
½ tsp curry powder
1 cup diced celery
Pepper
1 (13½ oz) can pineapple tidbits, drained
½ cup coconut (optional)
Cook chicken with onion and celery until tender. Prepare rice with water and salt. Cool to room temperature. Combine cooked chicken with cooked rice. Mix mayonnaise, lemon juice, grated onion, salt, & curry powder. Combine celery, pepper, pineapple, & coconut. Add to chicken and rice. Mix all with mayonnaise mixture. Toss and refrigerate overnight.
