1/4 c. corn oil
1/4 c. vinegar
1/4 c. finely chopped onion
1 scant tbsp. salt
1/8 tsp. pepper
1 1/2 c. mayonnaise
3 c. cooked rice
3 c. cooked cubed chicken
2 c. chipped celery
1/4 c. chipped green pepper
1/2 c. blanched slivered almonds

Combine corn oil, vinegar, salt, onion and pepper. Add to rice. Toss lightly with seasonings until well blended. Place in refrigerator for 1 hour.

After rice has marinated add chicken, celery, green pepper and mayonnaise. Mix thoroughly. Saute almonds in butter until light brown. Drain. Cool. Add to mixture just before serving. Water chestnuts are optional. Can be mixed with main ingredients.