Hawaiian Summer Salad

The Oneida Cookbook I, p. 72

1 cup cooked rice (cold)

1 cup boned, bite size cooked chicken pieces (cold)

1 small can crushed pineapple (drained)

¼ to ½ cup mayonnaise

Toss just before serving. Very good for summer luncheon, served in pineapple shells.

Since I wasn't serving a fancy mid-century luncheon we just ate it with some crackers on the side.

My Rating: 4/5 "I thought this was kind of a neat combination of things. The leftovers made me a nice one-dish lunch. My partner wasn't sold on the chicken being in here, but I thought it added a nice variation of flavor and texture."