CHICKEN AND RICE SALAD

A TASTY TREAT THAT IS QUICK AND EASY TO COOK.

Makes 4 – 6 servings

2 cups cooked brown rice

8 ounces chicken breast, skinned, boneless, cooked and cubed

4 ounces toasted almonds, sliced

1/4 cup onion, chopped

1 garlic clove, crushed

1/2 cup orange juice

2 tablespoons honey

1 tablespoon dijon mustard

1 ½ teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon paprika

1. In a bowl, mix rice, chicken, almonds, onion and crushed garlic toss together in a bowl. 
2. In a small container mix orange juice, honey, mustard, curry powder, salt and paprika. 
3. Cover with a tightly fitting lid, shake vigorously. 
4. Pour shaken dressing over chicken and pasta mixture. 
5. Toss together. 
6. Chill in refrigerator for at least 30 minutes. 
7. Serve as a main dish or a side dish salad.