1 c. uncooked rice
1 1/2 to 2 c. diced cooked chicken
1 can (8 1/4 oz.) pineapple chunks, drained
1 jar (2 oz.) pimento - drained & diced
1 c. chopped celery
1/4 c. chopped green pepper
2 tbsp. minced onion
1/4 c. almonds - slivered

DRESSING:

1 c. mayonnaise or salad dressing
2 tbsp. lemon juice or pineapple juice
1/2 tsp. seasoned salt
Dash of pepper

Cook rice, cool. Gently toss all remaining ingredients except almonds. Shortly before serving, stir dressing ingredients together until smooth. Add to salad along with almonds and stir gently. Makes 6 to 8 servings.