1/2 c. olive oil
1/2 c. lemon juice
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. tarragon leaves
1/4 tsp. basil leaves
3 c. cubed, cooked chicken
2 c. wild rice, cooked
1/4 c. Bell pepper, chopped
2 c. fresh pineapple, cubed
1/2 c. slivered almonds

In a small bowl, combine olive oil, lemon juice, sugar, salt, pepper, tarragon and basil. Mix well and set aside. In large bowl, combine chicken, rice, green pepper and green onions. Pour dressing in large bowl with chicken mixture and mix well. Place in refrigerator for several hours to blend flavors. Just before serving, add pineapple and almonds and blend well.