2 cans (5 oz. each) boned chicken, broken into chunks
1 (8 oz.) can pineapple chunks, drained
1 c. chilled cooked rice
1 lg. celery stalk, sliced
1/4 to 1/3 c. mayonnaise or salad dressing
3 tbsp. chopped sweet pickle or chutney
1/2 tsp. curry powder
Dried parsley flakes
Whole cranberry sauce

Mix chicken, pineapple, rice and celery. Mix mayonnaise with chutney and curry powder toss with chicken mixture. Refrigerate 1 hour. Garnish with parsley flakes. Serve with cranberry sauce. 4 servings.