1 tbsp. vinegar
2 tbsp. salad oil
1/2 tsp. curry powder
1/4 c. onion, minced
1 1/2 c. white rice, cooked
2 c. chicken breasts, cooked, cut into chunks or sliced
3/4 c. mayonnaise
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. green pepper, finely chopped
1/2 c. slivered almonds
1 c. celery, finely chopped

Mix the vinegar, oil and curry powder as a dressing and toss in a serving bowl with the onion and cooked rice. Refrigerate for 24 hours. To the rice and dressing, add all other ingredients and toss to mix. Chill at least one hour before serving. Serves 5-6.