1 pkg. green peas
1/2 tsp. salt
1 tsp. curry powder
1 1/2 c. pineapple juice
1 1/3 c. minute rice
1/2 c. chopped dill pickles
1 tsp. grated onion
1/8 tsp. pepper
1 1/2 c. diced cooked chicken
1/2 c. diced celery
3/4 c. mayonnaise
Crisp salad greens
Tomato wedges, optional

Cook peas by directions; drain. Combine salt, curry powder and pineapple juice in saucepan. Bring to a boil. Stir in rice. Cover - remove from heat and let stand 5 minutes. Then add peas, pickles, onion and pepper (mix). Chill before serving. Add chicken, celery and mayonnaise (toss). Serve on crisp salad greens, garnish with tomato wedges. Decrease mayonnaise to 1/2 cup and add 1/4 cup French salad dressing (optional).