Indonesian Chicken Salad

Ingredients 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 ½ cup toasted slivered almonds 1/3 cup sliced green onion 1/3 cup seedless raisins Lettuce leaves Indonesian Dressing: Combine 1/3 cup reserved pineapple juice, 3 Tbs. rice wine vinegar or cider vinegar, 2 Tbs. each sesame oil, lite soy sauce and honey, 1/8 tsp. garlic powder and dash Tabasco sauce; mix well. To toast Almonds: Oven: Spread almonds in a single layer in shallow pan. Place in cold oven; toast at 350°F, 12-15 minutes, stirring occasionally, until lightly toasted. Note that almonds will continue to toast slightly after being removed from the oven. Cool on counter. Microwave: Spread almonds in a single layer shallow glass baking dish. Microwave on Hi power, 4-5 minutes, stirring halfway through. Cool on counter. Directions Drain pineapple, reserving 1/3 cup juice for dressing. Prepare Indonesian Dressing. Set aside. Combine pineapple chunks with rice, chicken, water chestnuts, red pepper chunks, green pepper chunks, almonds, green onion and raisins; toss to mix well. Stir in dressing; chill. Spoon onto bed of lettuce leaves to serve. Makes 8 servings