1/4 c. corn oil
1/4 c. vinegar
1/4 c. finely chopped onion
1 tbsp. salt
1/2 tsp. pepper
3 c. cooked chicken, cubed
3 c. cooked rice
2 c. chopped celery
1/4 c. chopped green pepper
1 1/2 c. mayo
1/2 c. blanched almonds

Combine first five ingredients; add to rice. Toss lightly. Refrigerate 1 hour. After rice has marinated, add chicken, celery, green pepper and mayo. Mix thoroughly and refrigerate. Saute almonds in butter until lightly brown. Drain and cool. Add to chicken mixture at least 1 hour before serving. Refrigerate salad. Salad may be made a day ahead, except for almonds. Serves 12.