3 c. cold cooked rice
2 c. cut up chicken
1 c. sliced celery
1/2 c. chopped green pepper
13 oz. can pineapple chunks, drained
1 c. mayonnaise
3/4 tsp. curry powder
1/4 tsp. salt
1/4 tsp. ginger
6 bacon slices, crumbled
2 tomatoes, cut in wedges

Mix rice, chicken, celery, green peppers and pineapple. In separate bowl, mix mayonnaise, curry powder, salt and ginger; stir into chicken mixture. Refrigerate 2 hours minimum. Garnish with tomato wedges and sprinkle with crumbled bacon.