3 c. cooked cut-up turkey or chicken
2 c. cold cooked rice
2 c. fresh cut-up pineapple or 1 (20 oz.) can pineapple chunks, drained
1 med. stalk celery, chopped
1 med. carrot, shredded
1 sm. onion, chopped
Lettuce leaves (optional)
1 c. alfalfa sprouts (optional)
2 tbsp. salted sunflower nuts (optional)

Mix chicken, rice, pineapple, celery, carrot and onion. Toss with ginger lemon dressing (see below). Cover and refrigerate until cold. Serve on lettuce leaves, top with alfalfa sprouts and sunflower nuts.

GINGER-LEMON DRESSING:

1/3 c. vegetable oil
3 tbsp. lemon juice
1 tbsp. honey
1/2 tsp. ground ginger
1/8 tsp. garlic powder
4-6 drops red pepper sauce (optional)

Shake all ingredients in covered jar.